Make fruit mince. Combine ingredients in a medium saucepan over medium heat; bring to the boil. Reduce heat to low; cook, stirring, for 10 minutes or until mixture is thick. Cool.
Grease a 20cm x 30cm (8in x 12in) rectangular slice pan; line base and long sides with baking paper, extending the paper 5cm (2in) over the sides.
Sift flours into large a bowl; rub in butter until mixture is crumbly. Stir in combined syrup and egg with enough milk to make a firm dough. Knead dough gently on a floured surface until smooth; enclose in plastic wrap. Refrigerate for 30 minutes.
Preheat oven to 200°C/400°F.
Divide dough in half. Roll one half between sheets of baking paper until large enough to cover base of pan; press into pan, prick base with a fork. Spread fruit mince over base.
Roll remaining dough between sheets of baking paper until large enough to cover fruit mince; place on top of fruit mince, trim to fit. Brush with extra milk; sprinkle with sugar.
Bake slice for 20 minutes or until golden brown. Cool in pan before cutting.