Serves 12

250g dried figs
150g raisins
80g hazelnuts, chopped
80g walnuts, chopped
80g dark chocolate (70%), chopped
30g candied fruit*, diced finely
¼ cup honey
2 Tbsp caster sugar
1 tsp ground cinnamon
1 tsp ground nutmeg
finely grated zest of 1 lemon
75ml extra virgin olive oil
75ml dark rum
2cm piece ginger, finely grated
¼ cup breadcrumbs

1 Preheat oven to 180°C. Combine the figs and raisins in a large bowl and cover with hot water. Stand for 2 hours, until softened, then drain and chop finely.
2 Mix in the remaining ingredients and press into a 22cm square cake tin. Bake for 40 minutes, until golden, then set aside to cool. Cover and refrigerate overnight, then cut into squares and serve.

* Cedro (candied citron) is available from leading food retailers. Otherwise used mixed peel.