Apricot and Chocolate Ring
Ingredients
- 75 g/2 3/4 oz/1/3 cup vegan butter, diced
- 450 g/1 lb/4 cups self-raising flour, gluten free (optional), sieved
- 50 g/1 3/4 oz/4 tbsp castor (superfine) sugar
- 2 vegan eggs
- 150 ml/1/4 pint/2/3 cup vegan milk
Fillings and decoration
- 25 g/1 oz/2 tbsp vegan butter, melted
- 150 g/5 1/2 oz ready-to-eat dried apricots, chopped
- 100 g/3 1/2 oz dark chocolate chips
- 1-2 tbsp milk, to glaze
- 25 g/1 oz dark chocolate, melted
Preparation
Preheat the oven to 180°C/350°F/Gas Mark 4
Grease a 25 cm/10 inch round cake tin and line the base with baking parchment.
Rub the butter into the flour until the mixture resembles fine breadcrumbs. Stir in the castor sugar, eggs and milk to form a soft dough.
Roll out the dough on a lightly floured surface to form a 35 cm/14 inch square.
Brush the melted butter over the surface of the dough. Mix together the apricots and chocolate chips and spread them over the dough to within 2.5 cm/1 inch of the top and bottom.
Roll the dough tightly, like a Swiss roll, and cut into 2.5 cm/1 inch slices. Stand the slices in a ring around the edge of the prepared tin at a slight tilt. Brush with a little milk.
Bake in the preheated oven for 30 minutes or until cooked and golden. Leave to cool in the tin for about 15 minutes, then transfer to a wire rack to cool.
Drizzle the melted chocolate over the ring to decorate.
