Grease a 25 cm round cake tin and line the base with baking parchment.

Rub the butter into the flour until the mixture resembles fine breadcrumbs. Stir the caster sugar, eggs and milk to form a soft dough.

Roll out the dough on a lightly floured surface to form a 35 cm square.

Brush the melted butter over the surface of the dough. Mix together the apricots and the chocolate chips and spread them over the dough to within 2,5 cm of the top and bottom.

Roll up the dough tightly, like a Swiss Roll, and cut it into 2,5 cm slices. Stand the slices in a ring around the edge of the prepared tin at a slight tilt. Brush with a little milk.

Bake in a preheated oven, 180°C / 350°F for about 30 minutes (cooked and golden). Leave to cool in the tin for about 15 minutes. Then transfer to a wire rack to cool.

Drizzle the melted chocolate over the ring to decorate.