Ingredients

• 1 cup finely chopped dried apricots
• 1 cup finely chopped fresh dates
• 2 tablespoons chopped crystallesed ginger
• 1 tablespoon grated orange rind
• 1½ cups boiling water
• 50 grams butter, softened
• ½ cup brown sugar
• 1 egg
• 2 cups self-rising flour
• 1 teaspoon grated nutmeg
• ¼ cup milk
• about 12 walnut halves

Method

1. In a bowl, mix together the dried apricots, dates and ginger. Add the orange rind and boiling water. Cool thoroughly.
2. Beat together the butter and sugar until well mixed. Beat in the egg.
3. Stir in the sifted flour and nutmeg with the cooled dried fruit mixture and milk.
4. Spread into a well-greased and paper-lined 21cm x 9cm loaf tin. Place a line of walnuts down the centre.
5. Bake at 180ºC for 30 minutes or until a skewer inserted comes out clean. Cool in the tin for 10 minutes before turning out onto a cake rack to cool. Store in an airtight container.

Cooks Tips

- This recipe uses fresh dates. If you are using dried dates, you may find you need extra liquid. Add a touch more milk as required when mixing.