- 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.