Wholemeal Dried Fruit Slice

Step 1
To make the compote, boil the kettle and steep the tea (you’ll need 400 ml/13½ fl oz for this recipe).

Step 2
Place the mixed dried fruit in a small saucepan with the orange zest and juice, cinnamon and honey.

Step 3
When the tea is nice and strong, pour 300 ml (10% fl oz) into the saucepan.

Step 4
Simmer over low heat, stirring frequently, for 30 minutes or until the dried fruits are soft, sticky and glossy.

Step 5
Add the remaining tea, or add the rum or whiskey, and simmer for a few more minutes until the mixture comes together but isn’t too dry.

Step 6
The compote will keep in a clean jar in the fridge for up to 1 month.

To Make The Slice
Step 7
Preheat the oven to 180°C (350°F/Gas mark 4).

Step 8
Butter and line a 20 cm x 25 cm (8 inch x 10 inch) slice tin or baking dish.

Step 9
Place the flour, salt, baking powder and ginger or cinnamon in a food processor and blitz until combined.

Step 10
Add the sugar, oats and sunflower seeds and blitz again.

Step 11
Add the butter and blitz until the mixture resembles fine breadcrumbs.

Step 12
Add the egg and mix until the mixture looks crumbly and a little moist.

Step 13
Spoon half the mixture into the prepared tin, pressing down firmly with your hand to form a hard, flat surface.

Step 14
Spoon the dried fruit compote over and evenly spread to make a 5 mm (14 inch) thick layer.

Step 15
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.

Step 16
Bake in the oven for 20-25 minutes, until golden.

Step 17
Eat warm, or cool in the fridge and then cut into squares.

Step 18
Store in an airtight container in the fridge for up to 1 week.