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    Apricot and Brazil Nut Loaf

    • Ready in:
    • 1 hour and 10 minutes ( including baking time)
    • Serves:
    • 6
    • Complexity:
    • very easy

    Ingredients:

  • 200g self-raising flour
  • half a teaspoon of grated nutmeg or mixed spice
  • 100g butter
  • 150g dried apricots (roughly chopped)
  • 75g Brazil nuts (roughly chopped)
  • 75g soft brown sugar
  • 2 standard eggs (lightly beaten)
  • about 5 tablespoons of milk
  • Method

    Preheat oven to 170C Fan/ Gas 5

    Grease a 400g loaf tin and line with baking paper

    Sieve the flour into a large mixing bowl and grate in the nutmeg. Rub in the butter until the mixture resembles fine breadcrumbs.

    Add the apricots, Brazil nuts and sugar. Mix well.

    Make a well in the centre and add the eggs and enough milk to mix into a soft, dropping consistency.

    Turn into the prepared tin.

    Bake in the oven for 1 hour or until a skewer inserted into the centre comes out clean.

    Leave in the tin for 10 minutes, then turn out onto a wire rack to cool.

     

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