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Apricot Tea Bread Recipe
Home : Recipes : Bread : 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.
Recipe Ingredients
- 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
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How To Make
- Melt the chocolate in a bowl over a saucepan of hot water.
- Using a separate bowl and saucepan of hot water, melt the butter, milk and golden syrup together.
- 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.
- 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.
- Now puree the apricots and Amaretto in a blender and press through a sieve, this is your coulis.
- Slice up the cake and serve with the apricot coulis and an accompaniment of freshly whipped cream.
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