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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Found this recipe in my old recipe box. Serve 6 Ingredients:
220 g butter |
60 g icing sugar |
1 egg |
280 g plain flour, sifted |
250 g dried apricots |
200 ml strong earl grey tea |
200 g caster sugar |
3 medium eggs |
2 grated lemons, zest of |
120 ml lemon juice |
1 teaspoon baking powder |
60 g plain flour |
Directions:
1. Method:-.
2. Place apricots and tea in a small saucepan. Bring to a boil, reduce fire and cook till apricots are soft and liquid evaporates.
3. Allow to cool then chop apricots coarsely. Set aside.
4. Grease and line a 20 x 30cm slice tin.
5. Cream butter and icing sugar until light and fluffy. Add egg.
6. Fold in flour. Press into base of prepared tin. Bake in a preheated 180deg cel oven for 15 minutes.
7. Meanwhile prepare the topping. Beat together sugar, eggs, lemon zest and juice. Fold in baking powder and flour. Set aside.
8. When base is baked, sprinkle apricots over, then pour in lemon-egg mixture. Bake for a further 25mins or until golden brown. Allow to cool before cutting.
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