Ingredients
140g Butter, cut into small pieces
250g Self Raising Flour
2 tsp Mixed Spice
140g Soft Dark Brown Sugar
100g Dried Apricots, cut into small pieces
3 large eggs, beaten
2 Apples, peeled, cored and chopped
5 tbsp milk
For the topping
25g Plain Flour
25g Butter
25g Porridge Oats
25g Soft Dark Brown Sugar
Method
1. Heat oven to 160C.
2. Butter and line the base of a 2-litre loaf tin with baking parchment.
3. Tip the flour, sugar and spice into a food processor and add the butter, whizz to make fine crumbs.
4. Tip into a mixing bowl and stir in the apricots, eggs, apples and milk.
5. Mix well until everything is evenly combined, spoon into the prepared tin and smooth the top.
6. To make the topping, rub the flour, butter, oats and sugar through your fingers to make a rough crumble.
7. Sprinkle evenly over the cake mixture
8. Bake for 50-55 mins, until firm to the touch and a fine skewer inserted into the centre comes out clean.
9. Cool in the tin for 15 mins, then turn out and cool on a wire rack
