Apricot & Coconut Loaf | Baking in a Wood Fire Cook Stove

Very easy to make, this simple recipe is a favourite in our family: a moist, dense loaf, perfect for the school or work lunchbox. Was a recurring feature in Zak’s childhood, with Penelope [Granny] making this often on the tiny coal range they had when he was a boy. This sweet loaf tastes great served plain by itself, or with a little bit of butter. Ingredients: 1 ½ cup white flour ¾ cup wholemeal flour 2 heaped tsp baking powder 2 cup desiccated coconut [long thread coconut is best] 1 cup raw sugar 1 heaped cup diced dry apricots [can soak these in the milk for an hour or more to rehydrate] 2 cup milk Mix all the dry ingredients and then add the milk. Put into a well greased loaf tin and bake in a moderate oven, for about an hour (approximately 55 minutes at 180 C/350 F). Easiest to slice once cool!