Serves 8 people
Method
Preheat the oven to 160C/gas mark 3. You will need a deep, rectangular cake tin measuring 20cm x 9cm, lined with baking paper.
- Gently warm the honey and muscovado sugar in a small saucepan, without stirring, until the sugar has dissolved.
- Combine the flour, baking powder, salt and oats in a large mixing bowl.
- Cut the apricots into small pieces and stir them in.
- Break the eggs into a small bowl, beat lightly with a fork.
- Make the tea in a mug.
- Pour the warm honey and sugar mixture, the tea and the beaten eggs into the flour mix and combine.
- Fold the golden sultanas and walnuts into the batter
- Scoop the mixture, which will be soft and runny, like a gingerbread batter, into the lined cake tin.
- Bake for 60-75 minutes until risen and lightly springy.
Remove from the oven and leave to cool in the tin before slicing and serving alongside cheese.
Ingredients
- Thick honey 150g
- Light muscovado sugar 100g
- Plain flour 250g
- baking powder 1 tsp
- salt a pinch
- rolled oats 50g
- dried apricots 150g
- eggs 2
- black tea 125ml
- golden sultanas 150g
walnuts 50g
The loaf is firm and will slice neatly, and should keep in good condition for a day or two in an airtight plastic box.
