Instructions: Grease a small roasting tin.

To make the base sift the flour into a bowl. Add butter or margarine cut into small pieces and rub in the sugar using fingertips or a food processor until mixture begins to cling together.

Turn into the tin and pack the mixture down well with the back of a tablespoon.

Bake on the front of the grid shelf on the floor of the roasting oven with the plain shelf on the second runners for 15 minutes until turning golden around the edges.

Turn the tin around after the first 5 minutes to ensure even cooking.

Bake in the middle of the bakingoven for 10 minutes then turn the tin around and bake for a further 6 minutes until turning golden around the edges.

For the filing roughly chop the prunes and place in a small saucepan with the sugar and 150ml water.

Bring to the boil cover and place in the simmering oven for 20 minutes.

Blend the comflour with 1 tbsp water and add to the pan.

Cook for 1 minute on the simmering plate stirring until the juices have thickened. Leave to cool slightly then spread over the shortbread base.

For the topping place the butter or margarine sugar and honey in a small pan and heat in the simmering oven until dissolved.

Finely chop the prunes and stir into the mixture.

Sift the flour and bicarbonate of soda into a bowl.

Add the oatmeal and all but 2 tbsp of the sesame seeds.

Add the melted mixture and beat until evenly combined.

Spoon the topping over the prunes in the tin and level the surface.

Sprinkle over the remaining seeds.

Bake on the front of the grid shelf on the floor of the roasting oven with the plain shelf on the second runners for 20 minutes (turning halfway through the cooking time)until the topping is golden and slightly risen.

Bake in the middle of the baking oven for 20 minutes (turning halfway through the cooking time)until the topping is golden and slightly risen.

Leave to cool in the tin then cut into bars. Store in an airtight tin for up to 5 days.

Use other plump dried fruit such as apricots figs or dates instead of prunes. Add a pinch of mixed spice or grated lemon rind to the topping. Here deliciously sweet sticky prunes are sandwiched between a buttery shortbread base and a moist syrupy oatmeal layer. At least you can take comfort from the proportion of healthy ingredients in this tempting tray bake.

Makes 16 slices

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