This tea bread recipe enables you to create a sumptuous homemade treat

Serves 12

200g ready-to-eat dried apricots, chopped
2 pieces stem ginger in syrup, finely chopped
50g raisins
300ml orange juice
Tsp vegetable or sunflower oil
225g self-raising flour
8 tablespoons Splenda granulated sweetener
2 eggs, beaten

1. Mix together the apricots, stem ginger, raisins and orange juice and leave to soak for 30 minutes. Grease and line the base of a 900g loaf tin using the oil and greaseproof paper.

2. Preheat the oven to 180°C/350°F/gas mark 4. Sift the flour into a large bowl and stir in the sweetener.

3. Beat the eggs into the apricot mixture. Make a well in the middle of the flour and add the apricot mixture gradually, beating to make a batter. Pour into the prepared tin and bake for 45 minutes until golden.

4. To make sure the teabread is cooked, insert a skewer into the centre. If it comes out clean, the bread is done. If not, bake for a little longer. Leave to cool in the tin for 10 minutes, then place on a wire rack to cool completely. Serve in slices.

5. The teabread is suitable for freezing. It can be stored in an airtight container in the fridge for three to four days.