APRICOT LOAF

It looks like this recipe has been cut off the side of a packet, although I’m not sure which packet it came from. I do know that it makes a great slice, really good for afternoon teas or to take on a picnic.

Apricot Loaf crop

APRICOT LOAF

  • 155g dried apricots
  • 1 cup boiling water
  • 1 level teaspoon bi-carb soda
  • 2¼ cups Self Raising flour
  • ½ level teaspoon salt
  • 60g margarine
  • 125g (½ cup) sugar
  • 1 egg
  • Topping:
  • 30g margarine
  • ½ cup oats
  • 1 level tablespoon brown sugar
  • 50g walnuts, finely chopped

Chop apricots, place into a basin with boiling water and soda, cover and stand ½ hour. Sift flour and salt into a basin, rub through margarine, add sugar, egg and apricot mixture, mix to combine. Grease loaf tin 22cm x 9cm x 6cm deep and sprinkle some oats over from the topping, then spoon in apricot batter. Melt margarine, add topping ingredients and mix well. Spoon topping over batter. Bake in a moderately hot oven 190ºC for 45-50 minutes. Cool slightly in the tin, remove and cool. Serve sliced and buttered if desired.

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