Ingredients
450g tinned apricots, pureed, juice and all
150g self-raising flour
375g of 'stuff' - this could be plain old mixed fruit, or raisins + pecans, or raisins + walnuts + glace cherries, that kind of thing. About half of the 'stuff' needs to be raisiny - something to absorb some of the apricot puree, at any rate.
What you do is...
1 Soak the 'stuff' in the apricot puree overnight in a covered container in the fridge (I recommend at least 12 hours).
2 Mix in the flour.
3 Bung the mush in a 25cm loaf tin and bake for about 90mins at about 180oC/Gas 4
4 Let it cool, slice it and eat it.
