Ingredients
75g (2 ¹/2 oz) Pure/ Marge /Butter
175g (6 oz) Apricots or Dates chopped + soaked 1tsp Bicarb of Soda. 175g (6 oz) Muscavado sugar 2 eggs beaten 175g (6 oz) Self raising Flour Sifted twice 2tsp Baking powder ¹/2 tsp vanilla essence.
Oven
180ºC 30-40 mins Square tin, greaseproof paper lined.
Method Its the dark sugzar which makes this taste so good. Make sure its a really droppy mix-add fruit juice a spoonful at a time.
Apricots/Dates in hot water with bicarb. Leave to stand. Cream the marge + sugar, add egs then sifted flour+ baking powder. Dont forget the vanilla!
Truly fab with butterscotch sauce Dredge with icing sugar.
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