Apricot and sultana tray bake

An easy tray bake with lots of dried apricots, sultanas and orange juice.

Serves: Makes 24 squares

Preparation time: 20 minutes

Cooking time: 1 hour and 15 minutes

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You will need

Preheat the oven to 160°C, fan 140°C, gas mark 3. Grease and line the base of a 30 x 20cm (8 x 12in) roasting tin.
Using scissors, cut the apricots into very small pieces. Put the apricots and sultanas in a saucepan, cover with the orange juice and bring to the boil.
Reduce the heat slightly and cook for 15 minutes or until all the juice has been absorbed by the dried fruit.
Add the butter to the fruit and stir gently over a low heat until the butter has melted. Remove from the heat and leave to cool slightly.
Crack the eggs into a bowl, add the sugar and vanilla extract and whisk together. Add the plump dried fruit, flour and baking powder to the egg mixture and mix thoroughly. Pour into the tin.
Bake for 40 minutes - you may need to cover the top with baking parchment to stop it from going too brown and then bake for another 15-20 minutes.

Cook's tip: You can also serve this as a pudding, serve warm with some custard or fromage frais on the side.

This recipe is suitable for: Pregnant-mums, newborns, toddlers and pre-school.

Nutrition type	per serving
Calories	Recipes approved for families by the British Nutrition Foundation (unspecified) kcal
Total Fat	Recipes approved for families by the British Nutrition Foundation (unspecified)g
Saturated Fat	Recipes approved for families by the British Nutrition Foundation (unspecified)g
Salt	Recipes approved for families by the British Nutrition Foundation (unspecified)g
Sugar	Recipes approved for families by the British Nutrition Foundation (unspecified)g

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