Apricot and Coconut Squares

base

100g self-raising flour

100g desiccated coconut

100g caster sugar

100g butter, melted

topping

200g dried apricots, chopped (I do this in the food processor)

100g caster sugar

50g desiccated coconut

100g pecans roughly chopped

2 eggs, lightly beaten

50g dark chocolate, melted (70 percent)

Butter a 20x30cm roasting tin.

Preheat the oven to 180 degrees celsius (160 fan).

To make the base, sift the flour into a bowl and add the coconut and caster sugar.Sstir in the melted butter and mix together very well with a spoon and press the mixture into a prepared tin. Press firmly, especially around the edges.

To make the topping, mix the apricots, sugar, coconut and walnuts together in a large bowl, using a spoon. Then use your clean hands to continue mixing thoroughly. Stir in the eggs.

Spread the topping over the base and run a fork gently over the apricot filling to create soft rydges and bake 20-25 minutes, until golden and springy.

Leave to cool

Drizzle the cold slice with the melted chocolate and once hardened, cut the slice into squares.