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Carrot and Apricot Bread

You will need

2/3 cup dried apricots, chopped
1 cup self-raising flour
¾ cup plain flour
1 tsp mixed spice
1 cup brown sugar
250g carrots, grated
1/2 cup chopped walnuts
125g butter, melted
3 eggs, lightly whisked

Preheat oven to 170 c.
Spray a standard non-stick loaf tin with canola spray oil and line with non-stick backing paper. Place the apricots in a heat-resistant bowl and cover with boiling water, leave to soak for 10 minutes then drain well. In a mixing bowl sift together the flours and mixed spice, brown sugar, carrots, apricots and walnuts. Add the melted butter and eggs and combine with a wooden spoon. Spoon into the prepared loaf tin and bake in the oven for 1 hour, check by inserting a skewer into the centre of the loaf, when removing the skewer and it remains clean the loaf is ready. Remove from oven, leave to cool for 5 minutes before turning onto a wire rack until cold.