Recipes
Apricot & pecan roulade
You could try this using other dried fruits, such as cranberries or figs.
You could try this using other dried fruits, such as cranberries or figs.
Cook: 1 Hour 40 Mins
Serves: 8
Price: 64p per serving
Nutritional Information
Each 153g serving contains
Energy
2206kj
527kcal
2206kj
527kcal
26%
Fat
32g
32g
High
46%
46%
Saturates
13g
13g
Med
64%
64%
Sugars
40g
40g
High
45%
45%
Salt
0.34g
0.34g
Med
6%
6%
of your reference intake.
Typical energy values per 100g:
1442kj/345kcal
Typical energy values per 100g:
1442kj/345kcal
Ingredients
250g dried apricots
2 tbsp clear honey
125g pecans
100g caster sugar, plus extra
100g plain flour
½ level tsp baking powder
3 large free-range eggs
Few drops vanilla extract
300ml double cream
5 tbsp Asda Extra Special Apricot Conserve
Method
1
Simmer the apricots in a small pan with enough water to cover them for 15 minutes. Cool and drain, reserving 3 tbsp liquid. Whizz in a processor, adding 1 tbsp honey and the reserved liquid.
2
Preheat the oven to 220C/200C Fan/Gas 7. Mix 50g pecans with 1 tsp honey and ½ tsp caster sugar. Put on a lined baking tray and cook for 2-3 minutes.
3
Grease a tin, 33cm x 23cm and 1cm deep, and line with baking paper. Sift the flour, baking powder and a pinch of salt into a large bowl. Finely chop the rest of the pecans and add.
4
Put the sugar and eggs in another large bowl and whisk with an electric mixer for 10 minutes until thick. Lift the beaters out of the bowl; the mixture should leave a trail on top. Whisk in the vanilla and drizzle 1 tbsp water into the bowl.
5
Fold in the flour mixture. Put into the tin, spreading into the corners. Bake for 12 minutes until the top springs back when pressed with your fingers.
6
Immediately turn out on to a sheet of baking paper sprinkled with caster sugar. Cut off the edges. Fold over one short end and roll up firmly inside the paper. Cool on a wire rack.