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Gingerbread

ingredients

1/2 cup (100 g) 4 oz ready to eat dried apricots, rinsed and chopped
2/3 cup (100 g) 4 oz plain wholemeal flour (whole grain)
1 cup (100 g) 4 oz plain flour (All purpose)
1 tsp (5 ml) ground cinnamon
1 tbsp (15 ml) ground ginger
2 tbsp (25 g) 1 oz light muscovado sugar
4 oz (100 g) polyunsaturated margarine
4 oz (100 g) molasses
1 tsp (5 ml) Bicarbonate of soda (Baking soda)
2/3 cup (150 ml) 1/4 pt semi-skimmed milk, warmed
1 egg, size 2, beaten
1/8 cup (25 g) 1 oz blanched almonds, split

method

1. Pour boiling water over the apricots and leave for 5 minutes, then drain.

2. Lightly grease and line a 27 x 18 cm (10 3/4 x 7 inch) baking tin with greased greaseproof paper and set aside.

3. Mix the wholemeal and plain flours and spices together in a mixing bowl with the sugar and apricots.

4. Melt the margarine and molasses in a small saucepan, then add to the dry ingredients and beat well.

5. Dissolve the bicarbonate of soda in the milk and gradually beat into the mixture.

6. Add the egg and beat to form a smooth batter.

7. Pour the batter into the baking tin, sprinkle with the almonds and bake at 180°C (350°F) mark 4 for 40 - 45 minutes, until cooked through.

8. Cool in the tin before turning out.

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