Apricot Tea Bread

Apricots are one of my favourite fruits, either fresh or dried. It is not often you find a cake, with such an unusual method, where apricots are the star! A delicious, moist and unusual oaty teabread, served sliced and buttered!

You will need a 2lb loaf tin, greased and with a strip of parchment along the long sides, hanging over to help you lift it out. Pre heat your fan oven to 160C.

12 oz soft light brown sugar

10 oz dried apricots chopped

2 tablespoonfuls of runny honey

8 oz medium oats

1 pint whole milk

8 oz SR flour

1 teaspoonful cinnamon

In a large mixing bowl, soak the sugar, apricots, oats in the honey and milk overnight. In the morning, stir in the flour and spice. How easy is that? Very different method.

Tip into your prepared tin and bake for about 1½ hours until firm to the touch. Turning down to 150C after about 55-60 mins. Cool in the tin for a few minutes before cooling on a rack. Allow to go cold, slice and butter. 

Just lovely! Stays moist for a few days.

Note: easily halved. Reduce the cooking time and use a 1lb tin