1/2 cup (100 g) 4 oz ready to eat dried apricots, rinsed and chopped
50 ml (2 fl oz) lemon juice
50 ml (2 fl oz) lemon juice
for the base
2 oz (50 g) polyunsaturated margarine
1 level tbsp (15 ml) light muscovado sugar
2 oz (50 g) medium oatmeal
1/3 cup (50 g) 2 oz plain wholemeal flour
1/3 cup (50 g) 2 oz plain flour (All purpose)
1 level tbsp (15 ml) light muscovado sugar
2 oz (50 g) medium oatmeal
1/3 cup (50 g) 2 oz plain wholemeal flour
1/3 cup (50 g) 2 oz plain flour (All purpose)
for the rolled oat topping
1 level tbsp (15 ml) light muscovado sugar
2 oz (50 g) rolled oats
2 tbls (25 g) 1 oz plain wholemeal flour (whole grain)
25 g (1 oz) polyunsaturated margarine
2 oz (50 g) rolled oats
2 tbls (25 g) 1 oz plain wholemeal flour (whole grain)
25 g (1 oz) polyunsaturated margarine
method
1. Lightly grease an 18 cm (7 inch) sandwich tin and set aside.
2. Put the apricots, 175 ml (6 fl oz) water and lemon juice in a saucepan.
3. Cover and simmer for about 15 minutes, stirring occasionally, until the apricots have softened and the liquid is well reduced. Set aside to cool.
4. To make the base, put all the ingredients in a blender or food processor and mix to form a smooth dough. Knead on a lightly floured surface and press into the tin. Cover with the cooked apricot mixture.
5. For the topping, mix together the sugar, oats and flour, then rub in the margarine to make a crumble. Sprinkle over the apricots and press down lightly.
6. Bake at 190°C (375°F) mark 5 for 30 35 minutes, until golden. Slice and serve hot or cold.
2. Put the apricots, 175 ml (6 fl oz) water and lemon juice in a saucepan.
3. Cover and simmer for about 15 minutes, stirring occasionally, until the apricots have softened and the liquid is well reduced. Set aside to cool.
4. To make the base, put all the ingredients in a blender or food processor and mix to form a smooth dough. Knead on a lightly floured surface and press into the tin. Cover with the cooked apricot mixture.
5. For the topping, mix together the sugar, oats and flour, then rub in the margarine to make a crumble. Sprinkle over the apricots and press down lightly.
6. Bake at 190°C (375°F) mark 5 for 30 35 minutes, until golden. Slice and serve hot or cold.
serving amount
makes 8 slices
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