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:

1. 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.
2. 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.
3. 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.
4. 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.
5. To serve, turn out on to a board and peel off the baking parchment.

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