Makes 16 squares

• 175g (6oz) set honey 
• 175g (6oz) butter 
• 75g (3oz) caster sugar 
• 100g (4oz) dried apricots, sliced 
• 2 eggs, size 3, beaten 
• 225g (8oz) self raising flour 
• 5ml (1tsp) baking powder 
• 25g (1oz) flaked almonds

Preheat the oven to 160°C, 325°F, Gas Mark 3. Grease and line a 19 x 34cm 7½ x 13½ inch) tin.

Melt the honey, butter and sugar in a saucepan, add the apricots. Allow to cool slightly, then beat in the eggs. Sift over the flour and baking powder, mix together and transfer to the prepared tin. Sprinkle over the flaked almonds then bake for 45 minutes until well risen and brown. Cool on a wire rack and then cut into squares.