1 1/2 cups bran cereal
3/4 cup raw sugar
1 cup chopped, dried apricots
3/4 cup boiling water
1/2 cup orange juice
1 1/2 cups self-raising flour
1/4 teaspoon bicarbonate of soda
1/2 teaspoon salt
3 tablespoons melted butter
2 eggs, beaten
3/4 cup raw sugar
1 cup chopped, dried apricots
3/4 cup boiling water
1/2 cup orange juice
1 1/2 cups self-raising flour
1/4 teaspoon bicarbonate of soda
1/2 teaspoon salt
3 tablespoons melted butter
2 eggs, beaten
method
1. Place bran cereal, sugar and chopped apricots into a mixing bowl.
2. Pour on boiling water and orange juice, stir and leave for 10 minutes.
3. Sift dry ingredients and stir into bran mixture with melted butter and beaten eggs.
4. Blend well and turn into a greased 25 x 15 cm (10 x 6 inch) loaf tin lined on base with greased greaseproof paper.
5. Bake in a moderate oven 180-190°C (350-375°F) for 1 hour or until cooked when tested.
6. Turn onto a wire rack to cool.
7. Serve sliced with butter or cream cheese.
2. Pour on boiling water and orange juice, stir and leave for 10 minutes.
3. Sift dry ingredients and stir into bran mixture with melted butter and beaten eggs.
4. Blend well and turn into a greased 25 x 15 cm (10 x 6 inch) loaf tin lined on base with greased greaseproof paper.
5. Bake in a moderate oven 180-190°C (350-375°F) for 1 hour or until cooked when tested.
6. Turn onto a wire rack to cool.
7. Serve sliced with butter or cream cheese.
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