Apricot Slice

Pre-heat oven to 170°C. Line a 20cm x 30cm lamington tin with baking paper. Place crushed Weet-Bix on the baking paper to make base.
Place margarine and sugar in a bowl and beat until light and fluffy. Add egg and beat well.
Blend flour and baking powder together, then gently fold flour mix and So Good into margarine mixture.
Spoon half onto Weet-Bix base then top with custard and then remaining cake mix.
Gently push apricot halves, round side up, into cake mix. Bake for 25 minutes or until cooked.

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