Wrap each individual square in clear cellophane and tie with a pretty gift tag.

By , 21 September 2015
  • Ready in: 120 mins
  • Serves: 16
  • Price: 50p per serving
Nutritional Info
Each 85g serving contains
  • Fat 18
  • Sat Fat 3.1
  • Sugar 43
  • Salt 0.19
  • Cals 390
of your reference intake.
Typical energy values per 100g: 1921kJ/459kcal.
  • 100g pack Asda Mixed Hazelnuts
  • 150g pack Asda Blanched Almonds
  • 75g Walnuts
  • 75g shelled pistachios
  • 200g dried figs
  • 200g pack Asda Mixed Peel
  • 75g plain flour
  • 2 level tbsp cocoa
  • 1 level tsp ground cinnamon
  • 1/4 level tsp grated nutmeg
  • 225g caster sugar
  • 225g clear honey
  • 50g butter
  • 50g icing sugar
  • Pre-heat the oven to 160C/140C Fan/Gas 3. Line a 20cm square cake tin with baking paper. Place the hazlenuts on a baking tray and the other nuts on another tray. Cook in the oven for 6-9 minutes or until golden. Rub the papery brown skins off the hazelnuts with kitchen paper. Chop all the nuts and put in a bowl.

  • Using kitchen scissors, cut the figs to the size of raisins. Mix the figs, nuts and peel in a bowl.

  • Mix the flour, cocoa, cinnamon and nutmeg in a different bowl. Add to the fruit 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 it to the dry ingredients and mix well. Turn the mixture into the tin and level the top. Bake for 35-40 minutes. Leave to cool.

  • Dust with icing sugar before cutting into 16 pieces.