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.