Lou's Sticky Date and Apricot Cake:


110g Veggie Perrin black rasins
200g Veggie Perrin jumbo medjoul dates
75g Veggie Perrin whole large pitted apricots
150g Veggie Perrin sultanas
110g Veggie Perrin currants
275g Maryland butter
275ml water
1 tin condensed milk
150g Doves Farm plain flour
150g Shipton Mill wholemeal spelt flour
3/4 teaspoon bicarbonate of soda
Pinch of salt
1 tablespoon strange fruits Sussex marmalade
1 x 20cm lined, round cake tin

Preheat oven to 170 Fan


Place all fruits, butter, water and condensed milk in a fairly heavy saucepan.
Bring to the boil, steadily stirring to prevent sticking, then simmer on a low-medium heat for 3 minutes (no more).
Transfer this mixture to a large mixing bowl to cool off for about 30 minutes.
While it's cooling, weigh out the flour, adding the salt and bicarb.
When the fruit mixture has cooled, sift in the flours, salt and bicarb and add the marmalade.
Stir everything together, then spoon into the prepared tin and bake for about 1.5hrs or until a skewer comes out clean and the centre feels firm.
Cool completely before cutting.