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Apricot and Walnut Teabread

ingredients

makes 1 loaf
180 g (6 oz) polyunsaturated margarine
120 g (4 oz) unrefined soft brown sugar, or molasses
3 eggs, beaten
225 g (8 oz) wholemeal self-raising flour
2 tbsps skimmed milk
120 g (4 oz) dried apricots, chopped
60 g (2 oz) shelled walnuts, chopped
2 tsps clear honey, warmed
Few extra chopped dried apricots, to decorate

method

1. Lightly grease a l kg (2 1b) loaf tin and line the base with a piece of greaseproof paper.

2. Cream together the margarine and sugar, until light and fluffy

3. Beat in the eggs, a little at a time, adding a teaspoonful of flour with each addition of egg, if the mixture shows signs of curdling.

4. Fold in the flour carefully and, finally, stir in the milk, apricots and nuts.

5. Put the mixture into the prepared loaf tin, smoothing the top level,

6. Bake in a preheated oven, 160°C/325°F/Gas Mark 3, for 1 1/2 hours, or until a skewer inserted into the centre of the loaf comes out clean.

7. As soon as the loaf comes out of the oven, brush the top with the warmed honey and sprinkle with the extra chopped apricots. Leave to cool in the tin for a few minutes, before turning out and leaving to cool completely

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