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Apricot & raspberry buckle
- 175g self-raising flour
- 200g softened butter
- 2 tbsp demerara sugar
- 2 tsp cinnamon
- 175g caster sugar
- 3 eggs
- 2 tsp vanilla extract
- 6 apricots , stoned and sliced
- 200g raspberries , fresh or frozen
Directions:View on BBC Good Food
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