A deliciously “healthy” way to end a meal. All those rolled oats are great for the digestive system. Serve a slice with custard or ice-cream and cream.
1 cup self-raising flour
11/2 cups plain flour
1 cup brown sugar
11/2 cups coconut
1 cup rolled oats
350g melted butter
5 tbsp honey
1 cup sultanas
1/2 cup chopped dried apricots
1 tsp. cinnamon
2 x 425g cans apricot halves, drained
1/2 cup shredded coconut
Preheat the oven to 180degC. Grease and prepare a 26cm loose bottomed cake tin.
Combine all the ingredients together in a bowl, except the last two.
Press half the mixture into the cake tin , spread the apricot halves (well drained) over the base. Crumble the remaining mix on top and press down gently. Finish with the shredded coconut.
Bake for 45 minutes at 180degC.
Cook’s tip : Serve warm, not hot. Ideally this can be made the day ahead and then just gently reheated as required.