Best Baking Recipes – Kiwi Baking

Delicious Home Baking Recipes

Apricot Fudge Slice Recipe



  • 4oz/115 gm butter
  • 1 cup brown sugar
  • 3/4 cup condensed milk
  • 3/4 cup chopped dried  apricots
  • 1 packet round wine biscuits
  • 3/4 cup chopped walnuts
  • coconut


Melt the butter and sugar and add the condensed milk. Crush the biscuits in a whizz and then place these in a bowl together with the apricots and walnuts. Add the butter mixture and stir well. Press into a tin (10 in/26 cm x 6.5 in/16 cm). Sprinkle coconut on top and press in again. Leave in the fridge to harden.

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Apricot Date And Chocolate Ginger Slice


This is divine. It’s quite rich so the slices should probably not be too big!

  • 3/4 cup chopped dates
  • 3/4 cup chopped apricots
  • 4 1/2  oz/125 gm butter
  • 1/3 cup sugar
  • 60 gm crystallised ginger (sliced thinly)
  • 3 cups cornflakes
  • 150 gm dark chocolate


Put chopped fruit, butter, sugar and ginger into a pot and heat slowly so the butter melts and the fruit softens. Add the cornflakes and mix well. Put into a 28 cm/11 in  x 18 cm/7 in  tin and press down. Refrigerate for an hour. Take the dark chocolate and heat in a double boiler. When melted spread over the slice and put back in the fridge until the chocolate hardens. Slice and store in the fridge in a air-tight container.

Gluten-Free Ginger and Apricot Loaf Recipe


This is a recipe I have developed. I am a big fan of both crystallised ginger and apricots and so I have experimented to create this recipe with gluten free flour. It is delicious and very light but because it has gluten-free flour it doesn’t rise so much so I put it into a smaller tin than usual taking this into account.


  • 4 oz/110 gm butter
  • 2/3 cup sugar
  • 2 beaten eggs
  • 2 cups sifted gluten-free flour
  • 1 teaspoon baking powder
  • 2/3 cup crystallised ginger pieces cut into two
  • 2/3 cup chopped dried apricots
  • 1 teaspoon baking soda
  • 1/2 cup milk


Cream the butter and sugar. Add the beaten eggs and then add the combined dry ingredients.  Stir in the ginger and apricots. Dissolve the baking soda in the milk and add to the mixture and mix well. Tip the mixture into a greased loaf tin (8 1/2 in x 4 1/2 in/22cm x 11cm). Bake at 180 C/350 F for 40 to 50 minutes (if you are using a fan-forced oven  then you will need to lower the temperature by up to 10 degrees centigrade and/or adjust the time). Turn onto a wire rack and leave to cool.