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Apricot Nut Wedges

What You Need (makes 9-12 wedges)

  • 100g (4oz) dried apricots
  • 50g (2oz) sunflower margarine 
  • 100g (4oz) soft brown sugar
  • 1 large egg, beaten
  • 75g (3oz) self-raising flour
  • 50g (2oz) chopped walnuts, hazelnuts or almonds

How To Make It

  1. Preheat oven to 180C/360F/Gas Mark 4.
  2. Pre-soak the apricots (or buy those not needing pre-soaking). Chop finely.
  3. Melt the margarine and sugar in a pan over a low flame and do not boil. Remove from the heat and beat in the egg slowly with half the nuts.
  4. Sieve the flour and stir into the mixture, along with the apricots and remaining nuts.
  5. Pour into a greased 7 inch square tin and bake for 30-40 minutes. Check the wedges are cooked by using a skewer, or a cocktail stick - insert into the mixture - if it comes out clean they are ready.
  6. Cool slightly then turn out onto a cooling rack, cut into squares when cold.
  7. Can be eaten warm as a pudding with custard, ice cream or yogurt or eaten as a healthier snack between meals.
  8. Store in an air-tight container.

Recipe kindly provided by the Community Dietitians of North East Wales NHS Trust.

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