1 cup (175 g) 6 oz dried apricots, chopped
250 ml (8 fl oz) water
2/3 cup (150 g) 5 oz caster sugar (superfine granulated)
3 oz (75 g) lard
1/2 teaspoon ground cinnamon
pinch of ground cloves
1/2 teaspoon salt
1 1/2 cups (225 g) 8 oz wholemeal flour
1 teaspoon Bicarbonate of soda (Baking soda)
2 eggs, beaten
250 ml (8 fl oz) water
2/3 cup (150 g) 5 oz caster sugar (superfine granulated)
3 oz (75 g) lard
1/2 teaspoon ground cinnamon
pinch of ground cloves
1/2 teaspoon salt
1 1/2 cups (225 g) 8 oz wholemeal flour
1 teaspoon Bicarbonate of soda (Baking soda)
2 eggs, beaten
method
1. Put the apricots into a saucepan with the water, sugar, lard, spices and salt.
2. Bring slowly to the boil, stirring, and simmer gently for 5 minutes.
3. Remove from the heat and cool.
4. Sift the flour and soda into a bowl. Add the apricot mixture and eggs and mix well.
5. Pour into a greased and bottom lined 1 kg (2 lb) loaf tin.
6. Bake in a preheated moderate oven 180°C (350°F) Gas Mark 4 for about 1 hour or until firm to the touch.
7. Cool on a wire rack. Serve thinly sliced and buttered.
2. Bring slowly to the boil, stirring, and simmer gently for 5 minutes.
3. Remove from the heat and cool.
4. Sift the flour and soda into a bowl. Add the apricot mixture and eggs and mix well.
5. Pour into a greased and bottom lined 1 kg (2 lb) loaf tin.
6. Bake in a preheated moderate oven 180°C (350°F) Gas Mark 4 for about 1 hour or until firm to the touch.
7. Cool on a wire rack. Serve thinly sliced and buttered.
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