Apple and Date Loaf Recipe

350 g/12 oz/3 cups self-raising (self-rising) flour
50 g/2 oz/0.25 cup soft brown sugar

5 ml/1 tsp mixed (apple-pie) spice

5 ml/1 tsp ground cinnamon
2.5 ml/0.25 tsp grated nutmeg
A pinch of salt
1 large cooking (tart) apple, peeled, cored and chopped
175 g/6 oz/1 cup stoned (pitted) dates, chopped
Grated rind of 1/2 lemon
2 eggs, lightly beaten
150 ml/0.25 pt plain yoghurt

Method:

Mix together the dry ingredients, then stir in the apple, dates and lemon rind. Make a well in the centre, add the eggs and yoghurt and gradually mix to a dough. Turn out on to a lightly floured surface and shape into a greased and floured 900 g/2 lb loaf tin (pan). Bake in a preheated oven at 160°C/325°F/gas mark 3 for 1.5 hours until well risen and golden brown. Leave to cool in the tin for 5 minutes, then turn out on to a wire rack to finish cooling.