Ingredients:
Base
150g oats
75g runny honey
25g sunflower seeds
125g dried dates (de-stoned)
75g prunes
Filling
150ml double cream
1 tsp vanilla extract
40g icing sugar
200g cream cheese
75g yoghurt
Topping
1/2 tsp unsalted butter
2 tsp runny honey
10-12 small plums, halved
poppy seeds for sprinkling
Method:
Cover the base of a spring-loaded cake tin with baking parchment.
Blitz all the filling ingredients with 2 tsp water in a food processor, fill the tin and leave in the fridge to set.
Heat the butter and honey in a small frying pan over medium heat until it starts to bubble. Add the plums cut-side down and leave to fry for 5 mins, turning once.
Remove cake tin from fridge and spoon over the plums and syrup.
Finish with poppy seeds just before serving.