Wholemeal Dried Fruit Slice
The perfect old-fashioned afternoon tea option. It's earthy and nutty - sticky but not too sweet.
The dried fruit compote is delicious! Use a mix of whatever you have in the pantry - dried figs, prunes, currants, dates, sultanas and gently cook them in tea, orange juice and cinnamon.
I often keep a jar of the compote in the fridge to add to porridge or to have with yoghurt.
Ingredients 15
Dried Fruit Compote
2 teabags black tea, such as earl grey, english breakfast, or orange pekoe
400 g mixed dried fruit, such as prunes, dates, and raisins
1 orange, zest and juice
1 tsp ground cinnamon
1 tbsp honey
1⁄4 cup rum, optional
Wholemeal Slice
1 1⁄2 cups wholemeal flour, 220 g, whole wheat
Pinch salt
1⁄2 tsp baking powder
1 tsp ground ginger
1 cup brown sugar, 185 g
1⁄2 cup rolled oats, 50 g
1⁄4 cup sunflower seeds
170 g butter, cold, diced, plus extra for greasing
1 egg
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Method 18
To Make The Compote
To make the compote, boil the kettle and steep the (you'll need 400 ml/13½ fl oz for this recipe).
Place the in a small saucepan with the , and .
When the tea is nice and strong, pour 300 ml (10% fl oz) into the saucepan.
Simmer over low heat, stirring frequently, for 30 minutes or until the dried fruits are soft, sticky and glossy.
Add the remaining tea, or add the or whiskey, and simmer for a few more minutes until the mixture comes together but isn't too dry.
The compote will keep in a clean jar in the fridge for up to 1 month.
To Make The Slice
Preheat the oven to 180°C (350°F/Gas mark 4).
and line a 20 cm x 25 cm (8 inch x 10 inch) slice tin or baking dish.
Place the , , and or in a food processor and blitz until combined.
Add the , and and blitz again.
Add the and blitz until the mixture resembles fine breadcrumbs.
Add the and mix until the mixture looks crumbly and a little moist.
Spoon half the mixture into the prepared tin, pressing down firmly with your hand to form a hard, flat surface.
Spoon the dried fruit compote over and evenly spread to make a 5 mm (14 inch) thick layer.
Top with the other half of the mixture and lightly press with the back of a spoon. Don't worry if the top layer isn't completely covering the compote, it looks and tastes great when it's a bit oozy on the top.
Bake in the oven for 20-25 minutes, until golden.
Eat warm, or cool in the fridge and then cut into squares.
Store in an airtight container in the fridge for up to 1 week.
Cornersmith's tips
If you don't want to make the compote, this slice also works with thick jams, baked fruits or a fig fruit paste.
