From The Saturday Paper, recipe by Annie Smithers

  • 400g blanched almonds
  • 400g shelled pistachios
  • 200g seeded raisins
  • 200g currants
  • 120g dried or glace figs
  • 120g dried or glace apricots
  • 300g mixed peel
  • 200g plain flour
  • 2 tbsp Dutch cocoa
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp white pepper
  • 1 tsp ground coriander
  • 300g chocolate buttons (55% cocoa)
  • 1.5 tbsp water
  • 300g honey
  • 200g caster sugar


Preheat oven to 160C. Line a 30cm x 34cm x 4cm deep tray with baking paper or edible rice paper sheets.

Toast almonds on a baking tray for 10 mins, shaking occasionally to prevent scorching.

In a large bowl, mix the nuts, fruit, peel, flour, cocoa, spices and chocolate.

Bring the water, honey and sugar to a boil and pour into the bowl. Mix well.

Lightly oil your hands and press the mixture into the prepared tin.

Bake for 35 mins until covered in fine blisters.

Cool completely in the tin, then turn out and cut into pieces to serve. If not serving immediately, cut into slabs and wrap tightly in a double sheet of foil to store.

This can also be made in little or big round cake tins, making it about 2cm deep.