This wonderful recipe is packed with wholemeal goodness and makes a great lunch box treat for kids.
Ingredients:
Makes 14 bars
225g Roberts Bakery wholemeal bread with the crusts removed
285ml of milk
4 tbsp cocoa powder
115g dried apricots cut in half
115g raisins
100ml orange juice
115g dark soft brown sugar
2 large eggs
85g white chocolate chips
Method:
- Preheat the oven to 170°C
- Lightly grease a 26 x 16.5cm cake tin and line with baking parchment
- Place the bread in a large bowl. Warm together the milk and cocoa then pour over the bread and leave to soak for 5 minutes. Mash the bread mixture until smooth
- Place the apricots, raisins and orange juice in a small pan and bring to the boil. Remove from heat and leave to cool
- Beat together the sugar and eggs
- Stir into the bread mixture, along with the fruits and two thirds of the chocolate chips
- Pour the mixture into the cake tin and scatter over the remaining chocolate chips. Bake for 35 minutes or until firm to the touch
- Leave to cool in the tin for 5 minutes before transferring to a wire rack
- When cold cut into 14 bars.
