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Apricot and Brazil Nut Loaf

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

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.