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Apricot Tea Bread Recipe
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This recipe will give you the perfect Apricot Tea Bread, ready for eating at lunchtime along with a cup of Barry's! It tastes fantastic straight out of the oven, and it only gets better with some real butter and preserve.

2 Tablespoons Golden Syrup
1 Tablespoon Milk or Soya Milk
50g/2oz Chopped Roast Hazelnuts or Almonds
100g/4oz Apricots in Amaretto Liqueur
100g/4oz Plain Milk Chocolate
100g/4oz Butter
150ml/5floz Double Cream
250g/9oz Crushed Digestive or Almond Biscuits

(1) Melt the chocolate in a bowl over a saucepan of hot water.

(2) Using a separate bowl and saucepan of hot water, melt the butter, milk and golden syrup together.

(3) Stir in the melted chocolate and crushed biscuits with the mixture of golden syrup, milk and butter. Mix well, then add the nuts and apricots while mixing continually.

(4) Using some greaseproof paper, line a 450g/1lb loaf tin. Now add the chocolate biscuit mix, press it down firmly and let it chill for 2 hours.

(5) Now puree the apricots and Amaretto in a blender and press through a sieve, this is your coulis.

(6) Slice up the cake and serve with the apricot coulis and an accompaniment of freshly whipped cream.

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