Apricot, Date & Fig Tea Loaves Recipe

Name: Apricot, Date & Fig Tea Loaves
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups all-bran cereal; 1 ⅓ cups raw sugar or 1 ⅓ cups brown sugar; 600 g mixed dried fruit, apricots,pitted dates and figs (dried apple also scrummy); 6 tablespoons golden syrup; 1 ¼ cups strained cold tea; 1 egg, lightly beaten; 360 g self-raising flour, sifted; 100 g whole blanched almonds; 100 g pecan halves; ½ cup apricot; 1 tablespoon cold water

Servings: persons

1 ½ cups all-bran cereal
1 ⅓ cups raw sugar or 1 ⅓ cups brown sugar
600 g mixed dried fruit, apricots,pitted dates and figs (dried apple also scrummy)
6 tablespoons golden syrup
1 ¼ cups strained cold tea
1 egg, lightly beaten
360 g self-raising flour, sifted
100 g whole blanched almonds
100 g pecan halves
½ cup apricot
1 tablespoon cold water

1
Combine All Bran, sugar& dried fruits in a lge bowl, stir in golden syrup& tea.
2
Cover& leave in cool spot to soak overnight.
3
The next day reheat oven to 170C.
4
Butter 2 medium (21x11x6cm) loaf tins, line the bases with baking paper, set aside.
5
Stir egg then flour into frui mixture, mix well.
6
Divide evenly between prepared tins, smoothing tops.
7
Decorate the top of one loaf with almonds, the other with pecans.
8
(hey why not try a mix of both) Bake for about 55 mins to 1 hr or until golden and cooked through.
9
IF the loaves start to get too brown on top, loosely cover with foil.
10
Skewer test, if clean, remove from oven.
11
Cool in tins for 10 minutes then turn onto rack, cool completely.
12
::Glaze::.
13
Combine jam and water in heavy based saucepan, bring to boil whilst stirring all the time.
14
Boil 5 minutes till thick and syrupy.
15
Brush over loaves and let set.
16
Serve with butter if u can afford the calories.

960

kcal

Calories

Fat

150

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 ½ cups all-bran cereal, 1 ⅓ cups raw sugar or 1 ⅓ cups brown sugar, 600 g mixed dried fruit, apricots,pitted dates and figs (dried apple also scrummy), 6 tablespoons golden syrup, and more.

Yes, Apricot, Date & Fig Tea Loaves falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Apricot, Date & Fig Tea Loaves

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions