Walnut, Prune and Apricot Slice

  • Walnut, Prune and Apricot Slice

Walnut, Prune and Apricot Slice


(makes 20-24 pieces)

Tina Duncan, from White Tie Catering in Christchurch, came up with this recipe to serve at morning or afternoon tea or after dinner with coffee.  Its distinction is the whole pieces of flavoursome and chewy fruit sitting on the slice.


100g (1/2 cup) sugar

140g (1 cup) flour

80g (1 cup) coconut

1 tsp baking powder

100g butter (melted and cooled)

220g (1 cup) pitted prunes

160g (1 cup) dried apricots

100g (1 cup) walnut halves

395g (1 tin) condensed milk



  • Preheat oven to 180°C.

  • Line a sponge roll tin 30cm x 20cm with baking paper.

  • Place sugar, flour, coconut and baking powder in a bowl, make a well in the centre, pour in butter and mix till mixture comes together as a dough.

  • Press dough into prepared sponge roll tin.

  • Bake for 10 minutes or till just beginning to colour. Remove from the oven.

  • Top with fruit and nuts scattered randomly in a single layer. Drizzle condensed milk evenly over fruit.

  • Place in oven and bake for a further 20 minutes or until topping is a pale golden. Remove from oven and cool in tin.

  • When cold cut into squares and store in an airtight container for up to a week. This slice does freeze well.