Fruit Slice Slab Aka Flea Cemetery
Indulge in the nostalgic charm of the Fruit Slice Slab, affectionately known as "Flea Cemetery," a traditional treat that blends buttery shortbread with a spiced dried fruit filling. This delectable slice features layers of melt-in-your-mouth, golden shortbread encasing a sticky mixture of raisins, sultanas, and currants, enhanced with warm notes of cinnamon, nutmeg, and a zing of lemon juice. Perfect for afternoon tea or as a lunchbox staple, this recipe is a foolproof way to create 16 perfectly portioned bars that are as comforting as they are crowd-pleasing. With just 25 minutes of prep time and simple ingredients like flour, brown sugar, and mixed dried fruit, this slab-style dessert is both easy to make and irresistibly satisfying. Whether you're evoking childhood memories or discovering it for the first time, this classic bake is sure to delight!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 grams Butter
- 100 grams Caster sugar
- 1 teaspoon Vanilla extract
- 350 grams Plain flour
- 50 grams Cornflour
- 300 grams Mixed dried fruit (raisins, sultanas, currants)
- 100 grams Brown sugar
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 2 tablespoons Lemon juice
- 2 tablespoons Water
Instructions
Preheat your oven to 180°C (160°C fan) or 350°F. Grease and line a 20x30cm (8x12 inch) rectangular baking tin with parchment paper, leaving some overhang for easy removal later.
In a large mixing bowl, cream together the butter and caster sugar using an electric mixer or wooden spoon until light and fluffy. Mix in the vanilla extract.
Sift the plain flour and cornflour into the bowl. Stir the mixture until it forms a soft dough. If the dough feels too sticky, add a little more flour, one tablespoon at a time.
Divide the dough into two equal parts. Press one half evenly into the prepared baking tin to form the base layer.
In a medium saucepan over medium heat, combine the mixed dried fruit, brown sugar, ground cinnamon, ground nutmeg, lemon juice, and water. Stir until the sugar dissolves and the mixture becomes slightly glossy and sticky, about 5 minutes. Remove from heat and let it cool slightly.
Spread the fruit mixture evenly over the shortbread base in the baking tin.
Roll out the other half of the dough on a sheet of lightly floured parchment paper to fit the tin's dimensions. Transfer it carefully and place it on top of the fruit filling, pressing gently to seal the edges.
Prick the top layer all over with a fork to allow steam to escape during baking.
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and firm to the touch.
Allow the slab to cool completely in the tin before lifting it out using the parchment paper overhang. Slice into bars or squares to serve.
Nutrition Facts
Calories |
5095 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.9 g | 273% | |
| Saturated Fat | 115.2 g | 576% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 588 mg | 196% | |
| Sodium | 1377 mg | 60% | |
| Total Carbohydrate | 747.2 g | 272% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 378.1 g | ||
| Protein | 51.0 g | 102% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 379 mg | 29% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 3016 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
