150g (5½oz) shelled pistachios (or use mixed nuts)
150g (5½oz) blanched almonds
175g (6oz) dried figs, quartered
100g (3½oz) dates, chopped
1tsp ground cinnamon
1 ½tsp mixed spice
2tbsp cocoa powder, sifted
50g (1oz) plain flour
25g (1oz) butter
150g (5½oz) runny honey (or maple syrup, agave etc.)
150g (5½oz) soft brown sugar
icing sugar, to serve
Preheat the oven to 170C/150C fan/gas 3. Grease and line the base of a 20cm (8in) sandwich tin with baking parchment.
Place the pistachios, almonds, figs and dates in a heatproof bowl. Sift over the cinnamon, mixed spice, cocoa and flour and stir to combine.
Put the butter, honey and brown sugar in a pan, over a medium heat, and stir until the mixture has melted together and just comes to the boil.
Pour on top of the dry ingredients, and mix well with a wooden spoon. Transfer to the sandwich tin and press down with the back of the spoon, making the surface level.
Place in the oven for 45 minutes, until it is bubbling slightly. Remove from the oven and leave until completely cool, before removing from the tin, and dusting with icing sugar.