|Dried apricots||8 Ounce, chopped (250 Gram)|
|Lemon juice||4 Tablespoon|
|Plain flour||5 Ounce (155 Gram)|
|Baking powder||1⁄2 Teaspoon|
|Butter||4 Ounce (125 Gram)|
|Soft brown sugar||3 Ounce (90 Gram)|
|Rolled oats||4 Ounce (125 Gram)|
|Walnuts||2 Ounce, chopped (60 Gram)|
Generously grease one 20 cm/8 inch square tin.
Put the apricots and lemon juice with 2 tablespoons water in a small pan, cook gently until soft, then cool.
Sift the flour and baking-powder with the salt into a bowl and rub in the butter.
Add the sugar, oats and walnuts and mix well.
Press half the oat mixture into the bottom of the prepared tin, then cover with the apricots.
Warm the honey and pour over.
Cover evenly with the remaining oat mixture.
Bake at 180°C/350°F/Gas Mark 4 for about 40 minutes.
Allow the cake to get quite cold in the tin before cutting into squares.