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Apricot and ginger teabread

Ingredients
200 g no soak apricots, dried and chopped
2 pieces stem ginger, rinsed and finely chopped
50 g raisins
300 ml orange juice
225 g self raising flour
8 level tbsp granular artificial sweetener
0.5 tsp vegetable/sunflower oil
2 beaten eggs

Mix together the apricots, stem ginger, raisins and orange juice and leave to soak for 30 minutes. Grease and line the base of a 900g/2lb loaf tin using the oil and non-stick parchment paper.

Preheat the oven to 170°C/180°C, fan/gas mark 4.

Sift the flour into a large bowl and stir in the low calorie sweetener.

Beat the eggs into the apricot mixture. Make a well in the middle of the flour and add the apricot mixture gradually, beating to make a batter. Pour into the tin and bake for 45 minutes until golden and an inserted skewer comes out clean. Leave in the tin for 10 minutes before cooling on a wire rack. Serve in slices.

Preparation time: 10 minutes + 30 minutes soaking time and 10 minutes resting time.

Cooking time: 45 minutes

Tip: Suitable for freezing. Store in an airtight container in the refrigerator for 3-4 days.

  INS/042/0809

Last updated: August 2009

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