Preheat the oven to 190°C, fan 170°C, gas 5 and line a 23cm square cake tin with baking parchment.
In a large saucepan, melt the butter and add the honey, apricot conserve and demerara sugar. Stir gently for about a minute, until the sugar dissolves. Bring to the boil for a couple of minutes, stirring all the time, then remove from the heat and add the remaining ingredients.
Stir well, and pour the mixture into the prepared cake tin. Spread evenly and bake until golden brown, which should take about 20 minutes.
Leave to cool for about 10 minutes, then mark into bars and remove from the tin to cool fully. They keep for 10 days.