Ingredients
Topping
Method
1.Preheat oven to moderate, 180°C (160°C fan-forced). Lightly grease an 8-hole mini loaf pan.
2.In a medium bowl, cream butter and sugar together until pale. Add eggs one at a time, beating well after each addition.
3.Sift flour and bicarb soda together. Fold into creamed mixture alternately with milk. Add blueberries and apricots, and mix until just combined. Fill pan.
4.To make topping: In a small bowl, combine weetbix, nuts and coconut. Stir in butter and honey until well combined. Sprinkle evenly between loaves, pressing down slightly.
5.Bake for 35-40 minutes until golden and cooked when tested. Cool in pan for 10 minutes. Serve warm, dusted with icing sugar.
You can use pecans instead of walnuts, if preferred. Store any leftovers in an airtight container.
Note