Apricot Fudge Cake

Ingredients

  • 75g butter
  • 1/2 c brown sugar
  • 1/2 a 400g can of condensed milk
  • 250g packet wine biscuits
  • 100-150g dried apricots
  • 1/4-1/2 c blanched, slivered almonds (opt)
  • 1/4 c orange juice
  • coconut

Method

  1. Met butter, add brown sugar and heat until it loses its crystals
  2. Stir in condensed milk
  3. Heat until evenly mixed in and a lightish golden brown (or microwave)
  4. Process half the apricots until quite finely chopped, but not a paste
  5. Add 1/3 of the biscuits, broken into quarters
  6. Process until biscuits are in fairly even crumbs
  7. Repeat with remaining apricots and more biscuits, then the rest of the biscuits
  8. Add almonds; pulse briefly
  9. Stir dry ingreds into the condensed milk mixture; mix well
  10. Add 3/4 of the orange juice; mix; if not that of a dough which can be rolled into balls, add more orange juice
  11. Press into a 20cm square pan lined with greaseproof paper
  12. Moisten surface with a little orange juice or sherry
  13. Sprinkle liberally with coconut, tipping off exess
  14. Leave to cool and firm, then cut into small squares or rectangles

Notes

Store between greaseproof paper in a container with a loose-fitting lid