Apricot Tea Bread Recipe

225 g/8 oz/2 cups self-raising (self-rising) flour
100g/4 oz dried apricots

50 g/2 oz/0.5 cup almonds, chopped

50 g/2 oz/0.25 cup soft brown sugar

50 g/2 oz/0.25 cup butter or margarine

100 g/4 oz golden (light corn) syrup
1 egg
75 ml/5 tbsp milk

Method:

Soak the apricots in hot water for 1 hour, then drain and chop. Mix together the flour, apricots, almonds and sugar. Melt the butter or margarine and syrup. Add to the dry ingredients with the egg and milk. Spoon into a greased and lined 900 g/2 lb loaf tin (pan) and bake in a preheated oven at 180°C/350°F/gas mark 4 for 1 hour until golden brown and firm to the touch.