This recipe originally uses apricots but I just used what I had to hand, prunes. The prunes add a lovely sweet and sticky flavour to the blondies. Slab or tray cakes are quite robust and practical to make for lunchboxes or to feed a crowd

175g butter, softened

1/2 c brown sugar

1/2 c caster sugar

1 tsp vanilla extract

3 eggs

1/2 c self-raising flour

1 1/2 c plain flour

1 c chopped prunes (or apricots)

1/2 c white chocolate chips (optional)

icing sugar to dust

Preheat oven to 180C. Line a 17 x 27cm cake tin with baking paper, leaving an overhang around the sides.

Cream butter, sugars and vanilla in a bowl until light and creamy. Beat in eggs, one at a time. Gradually mix in sifted flours. Stir in prunes and chocolate, if using.

Spread batter evenly into your cake tin. Bake for around 30 min until cooked through. Leave in the tin for about 10 min before tuning out onto a wire rack to cool completely.

Dust with icing sugar and cut into squares or rectangles.