Ingredients
8oz / 225g dried apricots
6oz / 175g wholemeal
flour
6oz / 175g porridge oats
2oz / 50g coconut
6oz / 175g margarine
5oz / 125g sugar
Method 1.
Soak the apricots in plenty of water for 3-4 hours or overnight.
2. Bring to the boil in the
soaking liquid and simmer for 30 minutes until tender.
Drain and purée in a blender or food processor until quite smooth
using a little of the cooking liquid if necessary.
3, Mix the flour, oats and
coconut.
Then melt the margarine with the sugar and pour over the dry ingredients. Mix
thoroughly.
4.
Spread half of this over a well greased and lined 7"x10' Swiss roll
tin.
Cover with a layer of apricot purée, then cover with remaining
flour and oat mixture.
Press lightly.
5.
Bake at 190°C/375°F/gas
mark 5 for 25-30 minutes or until golden brown.
Mark into sections and leave to cool.
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