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You will need a deep, rectangular cake tin measuring 20cm x 9cm, lined with baking paper.
Preheat the oven to 160C (140C fan)/325F/gas 3.
Gently warm the honey and muscovado sugar in a small saucepan, without stirring, until the sugar has dissolved.
Combine the flour, baking powder, salt and oats in a large mixing bowl.
Cut the apricots into small pieces and stir them in.
Make the tea.
Break the eggs into a small bowl, beat lightly with a fork.
Pour the warm honey and sugar mixture into the flour together with the tea and the beaten eggs.
Fold the golden sultanas and walnuts into the batter.
Scoop the mixture, which will be soft and runny, like a gingerbread batter, into the lined cake tin.
Bake for 60-75 minutes until risen and lightly springy.
Remove from the oven and leave to cool in the tin before slicing and serving with cheese.