Apricot & Ginger Teabread

Combine 200g chopped dried apircots with 2 pieces of finely chopped stem ginger, 50g raisins & 10.5flozs orange juice, & soak 30 mins. Grease & line base of a 2lb loaf tin with half tsp oil & non stick paper. Heat oven 180C/gas 4.

Sift 225g SR flour in a large bowl & stir in 8tsp ganulated splenda. Beat 2 eggs into apricot mixture. Make a well in the flour & add mixture gradually, beating to make a batter. Pour into prepared loaf tin & bake 45mins til golden & a skewer comes out clean. Leave in tin 10 mins before cooling on a rack.

Butter almond raspberry sponge cake

Heat oven to 180degrees (fan asssited). Use a non stick 8" cake tin or line with greaseproof paper.  Cream 5oz butter with 5oz castor sugar.  Whisk 2 eggs and add 2 drops of almond essence for a few seconds then add eggs mix to creamed mix. Beat in 2floz of milk and add 5 oz sifted SR flour along with 5oz ground almonds folding in until just mixed.  Add 5oz raspberries & fold gently.  Bake 50 - 55 mins or until a skewer comes out clean.  Remove from oven, allow to cool for 10 mins.  Dust with sifted icing sugar and decorate with raspberries.