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Bread

Sweet Chocolate and Apricot Damper

Name: Sweet Chocolate and Apricot Damper
Prep time: 15 min
Cook time: 40 min
Yield: 8
Ingredients: 2 cups self raising flour, sifted; ½ tsp salt; 25g butter; 175ml milk, extra for brushing; 2 tbsp. Chelsea Dark Cane Sugar; 2 tbsp. Chelsea Golden Syrup; ½ tsp cinnamon, ground; 100g dark chocolate, roughly chopped; 120g dried apricots, roughly chopped

Preparation

15 mins

Bake

40 mins

Difficulty

Easy

Servings

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Ingredients
Method

Ingredients

2 cups self raising flour, sifted
½ tsp salt
25g butter
175ml milk, extra for brushing
2 tbsp. Chelsea Dark Cane Sugar
2 tbsp. Chelsea Golden Syrup
½ tsp cinnamon, ground
100g dark chocolate, roughly chopped
120g dried apricots, roughly chopped

Chelsea Products in Recipe

Golden Syrup

Chelsea Golden Syrup in the...

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Dark Cane Sugar

A moist, dark brown sugar...

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Method

Preheat oven to 180°C (160°C fan-forced). Line a baking tray with baking paper. Mix flour and salt in a large bowl. Add the butter and rub it into the flour with the tips of your fingers, until it resembles fine crumbs.

Place the milk in a jug and add the Chelsea Dark Cane Sugar, Chelsea Golden Syrup and cinnamon and combine. Add wet ingredients to the dry mixture and combine to form a soft dough.

Add the chocolate and apricots and gently incorporate into dough.

Turn out onto a lightly floured work surface and shape into a soft, smooth ball. Place the ball onto the baking tray. Cut a cross into the top of the dough and brush with the extra milk.

Bake in oven for 30-40 minutes or until golden and damper makes a hollow sound when gently tapped on the base. Serve warm or at room temperature.