Apricot & pecan roulade
- 250g dried apricots
- 2 tbsp clear honey
- 125g pecans
- 100g caster sugar, plus extra
- 100g plain flour
- ½ level tsp baking powder
- 3 large free-range eggs
- Few drops vanilla extract
- 300ml double cream
- 5 tbsp Asda Extra Special Apricot Conserve
Simmer the apricots in a small pan with enough water to cover them for 15 minutes. Cool and drain, reserving 3 tbsp liquid. Whizz in a processor, adding 1 tbsp honey and the reserved liquid.
Preheat the oven to 220C/200C Fan/Gas 7. Mix 50g pecans with 1 tsp honey and ½ tsp caster sugar. Put on a lined baking tray and cook for 2-3 minutes.
Grease a tin, 33cm x 23cm and 1cm deep, and line with baking paper. Sift the flour, baking powder and a pinch of salt into a large bowl. Finely chop the rest of the pecans and add.
Put the sugar and eggs in another large bowl and whisk with an electric mixer for 10 minutes until thick. Lift the beaters out of the bowl; the mixture should leave a trail on top. Whisk in the vanilla and drizzle 1 tbsp water into the bowl.
Fold in the flour mixture. Put into the tin, spreading into the corners. Bake for 12 minutes until the top springs back when pressed with your fingers.
Immediately turn out on to a sheet of baking paper sprinkled with caster sugar. Cut off the edges. Fold over one short end and roll up firmly inside the paper. Cool on a wire rack.