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Apricot and Ginger Teabread |
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Preparation time:
10 minutes
Cooking time:
45 Minutes
Serves:
12
Calories:
112
(per serving)
Fat:
1
g (per serving)
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Ingredients
Preparation time: 10 minutes plus 30 minutes soaking time
200g/7oz no soak dried apricots, chopped
2 pieces stem ginger, rinsed and finely chopped
50g/2oz raisins
300ml/ ˝ pint orange juice
˝ tsp oil
225g/8oz self-raising flour
8 level tbsp SPLENDA Granular
2 eggs, beaten
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/2Ib loaf tin using the oil and non-stick parchment paper.
Preheat the oven to 180C, Gas Mark 4.
Sift the flour into a large bowl and stir in the SPLENDA.
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.
Recipe courtesy of SPLENDAŽ Granular.
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