First make the pastry base by rubbing the butter into the flour and adding enough cold water to make a soft dough. Press into the base of a (lined) square tin and place the tin in the fridge (or freezer) until chilled (5-15 minutes). Prick the base several times. Bake as it is (bake blind) for 10 minutes at Gas Mark 4 (350f / 180c). It should be just starting to turn golden.

Whilst the pastry is cooking, prepare your filling. If using fresh fruit, wash and place in a saucepan with a bit of water. Heat gently until the fruit is cooked. Remove any stones as necessary (apricots/plums). Add sugar if needed (taste test and add a teaspoonful at a time). Cook the fruit until most of the water has evaporated, resulting in a thick and slightly sticky consistency. If using jam or mincemeat, allow it to soften slightly to make it easier to spread.

Remove the pastry from the oven and allow it to cool for a couple of minutes. Prepare your blondie mix.

For the blondie: First make your vegan buttermilk and set aside: whisk the yogurt and milk together, then add the apple cider vinegar and mix well.

In a large bowl sift the flour, sugar, baking powder and salt. Rub the butter in.

Add the milk mixture to the dry mixture. Combine everything thoroughly.

Spread your fruit / jam / mincemeat evenly over the cooked pastry base.

Top with the blondie mix and even out as much as possible. Bake for 30 minutes at Gas Mark 4 (350f / 175c).

Allow to cool in the tin for 15 minutes before carefully removing.

Enjoy!