| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
St, Ivel |
1 |
servings |
INGREDIENTS
| 115 |
g |
St Ivel Gold Light; (4oz) |
| 115 |
g |
Soft brown sugar; (4oz) |
| 2 |
|
Eggs; size 3, beaten |
| 225 |
g |
Self-raising flour; sifted (8oz) |
| 2 1/2 |
ml |
Bicarbonate of soda; (0.5tsp) |
|
|
A pinch of salt |
| 1 1/4 |
ml |
Ground nutmeg; (0.25tsp) |
| 3 |
md |
Bananas |
| 175 |
g |
Ready-to-eat dried apricots; chopped (6oz) |
INSTRUCTIONS
Place the St Ivel Gold Light, sugar, eggs, flour, bicarbonate of
soda, salt and nutmeg in a bowl and beat together until thoroughly
mixed.
Peel the bananas and mash the flesh with a fork or potato masher. Add
the mashed bananas to the cake mixture and beat until well mixed.
Stir in the chopped apricots and mix well.
Turn the mixture into a lightly greased 900g (2lb) loaf tin and level
the surface.
Bake in a preheated oven at 180C / 350F / gas mark 4 for 1 - 1.25
hours, until well risen, golden brown and just firm to the touch.
Cool in the tin for a few minutes, then turn out onto a wire rack and
cool completely.
Serve the tealoaf warm or cold in slices, on its own, or spread with
some St.Ivel Gold Light.
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