6 fl oz (175 ml) milk
2 cups (225 g) whole-wheat self-raising flour.
1/2 tsp ground Mixed Spice (All Spice / Pumpkin pie spice)
1/4 cup (4 tbsp) 50 g caster sugar (superfine granulated)
1/4 cup (4 oz) 50 g apricots
1/4 cup (1 3/4 oz) 50 g raisins
2 cups (225 g) whole-wheat self-raising flour.
1/2 tsp ground Mixed Spice (All Spice / Pumpkin pie spice)
1/4 cup (4 tbsp) 50 g caster sugar (superfine granulated)
1/4 cup (4 oz) 50 g apricots
1/4 cup (1 3/4 oz) 50 g raisins
method
1. Chop the apricots and soak them in the milk for 1 hour.
2. Place the flour, salt and mixed spice in a bowl and rub in the butter, toss in the sugar and raisins.
3. Make a well in the centre and pour in the beaten egg and the milk and apricots. Mix well to make a soft dough.
4. Place the mixture in a 1 lb (450 g) loaf tin and bake it for 30 minutes in a pre-heated oven 350°F (180°C) until a knife stuck in the centre comes out clean.
5. Turn the loaf on to a wire rack to cool.
6. Serve sliced and buttered.
2. Place the flour, salt and mixed spice in a bowl and rub in the butter, toss in the sugar and raisins.
3. Make a well in the centre and pour in the beaten egg and the milk and apricots. Mix well to make a soft dough.
4. Place the mixture in a 1 lb (450 g) loaf tin and bake it for 30 minutes in a pre-heated oven 350°F (180°C) until a knife stuck in the centre comes out clean.
5. Turn the loaf on to a wire rack to cool.
6. Serve sliced and buttered.
serving amount
makes 1 loaf
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