Perfect Homemade Treat
- 100g (3½ oz) Hazelnuts
- 150g (5 oz) Blanched Almonds
- 75g (3 oz) Walnuts
- 75g (3 oz) Shelled Pistachios
- 200g (7 oz) Dried Figs
- 200g (7 oz) Mixed peel
- 75g (3 oz) Plain Flour
- 2 tbsp Cocoa
- 1 tsp Ground Cinnamon
- ¼ tsp Grated Nutmeg
- 225g (8 oz) Caster Sugar
- 225g (8 oz) Clear honey
- 50g (2 oz) Butter
- 50g (2 oz) Icing Sugar
Level of difficulty Average
Preparation time 20mins
Cooking time 50mins
Cost Average budget
Pre-heat the oven to 160°C, 325°F, Gas Mark 3.
Line a 20cm (8 inch) tin with baking paper.
Place the hazelnuts on a baking sheet and the other nuts on another baking sheet and cook in the oven for 6-9 minutes until golden.
Rub the papery shell off the hazelnuts with kitchen paper, then roughly chop all the nuts and place in a bowl.
Cut the figs into small pieces (the size of raisins). Mix the figs, nuts and peel together.
Mix the flour, cocoa, cinnamon and nutmeg in a different bowl then add the fruits and nuts.
Put the sugar, honey and butter in a pan and heat slowly, stirring until the butter has melted and the sugar dissolved.
Simmer gently for 2-3 minutes.
Add the syrupy mixture to the dry ingredients and mix well.
Spoon the mixture into the prepared tin and level the top.
Bake for 35-40 minutes then leave to cool in the tin.
Dust the top with icing sugar before cutting.