Recipe & Image by Emma Goss-Custard (Honeybuns Bakery)
SERVES 10+
Just slide the whole Florentine out of its baking tin on to a chunky wooden board. Then pop it on the table for guests to break bits off.
INGREDIENTS:
- Melted butter, for brushing
- 300g dark chocolate, chopped
- 1 tbsp almond oil
- 200g condensed milk
- 115g natural colour glacé cherries, chopped
- 75g dried cranberries
- 50g raisins
- 50g mixed candied peel
- ½ tsp salt
- 50g almonds, toasted and roughly chopped
- 40g whole peanuts, toasted
- 25g pistachios, toasted and roughly chopped
- 25g sunflower seeds, toasted
TO MAKE:
- Cut a rectangle of baking parchment to line the bottom of a 30 x 23 x 4cm baking tin. Pop the parchment into the tin and brush it and the tin liberally with melted butter.
- Melt the chocolate with the almond oil in a heatproof bowl set over a saucepan of gently simmering water, stirring until smooth (or in a microwave). Spread the melted chocolate evenly all over the bottom of the tin. Chill in the fridge for 1 hour, or until completely set.
- Preheat the oven to 180C/350F/gas mark 4. Put the condensed milk into a mixing bowl and add the glacé cherries, cranberries, raisins, mixed peel and salt. Mix together gently with a wooden spoon, then add the toasted almonds, peanuts, pistachios and sunflower seeds and mix well.
- Spread the mixture over the set chocolate. Bake for 15–17 minutes, until firm to the touch and golden brown. Leave to cool, then return to the fridge for 2 hours to reset the chocolate.
- To serve, turn out on to a board and peel off the baking parchment.
For more incredible health foods, ingredients, and tasty snacks, explore our range of baking products, ingredients and cupboard essentials.
