by Ed Halmagyi


  • 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.

You may also like