1. Preheat the oven to 180ºC and line a 22cm x 12cm (base size) loaf pan with baking paper.

2. Place the butter in a mixing bowl and soften using an electric beater. Add the eggs, yoghurt, vanilla essence and apricot jam into the butter and beat until combined, this mixture may not be completely smooth at this point.

3. Add the self-raising flour, baking powder, desiccated coconut and crushed Weet-bix biscuits to the butter mixture, combine using the electric beater until the mixture is smooth. Avoid over beating the mixture to allow a light texture once baked.

4. Transfer the mixture into the loaf pan and smooth it out into an even layer.

5. Combine the extra apricot jam, desiccated coconut and 1 crushed Weet-bix biscuit in a small bowl using a spoon. Spoon this mixture evenly over the top of the loaf batter.

6. Bake for 1 hour and 10 minutes until golden brown and cooked through. If the topping browns quickly, cover with foil halfway through baking. *Chef’s Tip: Insert a wooden skewer into the centre of the loaf pan. If the skewer is clean when removed from the loaf, the loaf is baked through.

7. Allow the loaf to cool slightly before removing from the tin and then allow the loaf to cool completely before slicing.

8. Transfer to a serving plate, serve with butter and apricot jam and ENJOY!

HAPPY HERITAGE MONTH FOODIES!

BROWSE OUR NEW HERITAGE RECIPES

Hertzoggie Brekkie Loaf

TOTAL TIME:

1HR 30MINS

SERVES:

12 SLICES