175g (6oz) Happy Valley Borage honey
175g (6oz) butter
75g (3oz) castor sugar
100g (4oz) dried apricots sliced
2 eggs, size 6, beaten
225g (8oz) self raising flour
5ml (1tsp) baking powder
25g (1oz) flaked almonds
Preheat the oven to 160 degrees.
Grease and line a 19x34cm (7 1/2 x 13 1/2 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.