Damson Florentines


120g chopped  mixed nuts (walnuts, almonds etc)
20g sultanas
20grms currants
130g Damson Plum Terrine (chopped)
3 tbsp flour
½ tsp ground mixed spice
50g butter
1 tbsp honey
½ tsp vanilla extract
¼ tsp caster sugar
2 tbsp cream

To finish

80g dark chocolate


Preheat oven to 160°C. Toss the nuts, sultanas, currants, and mixed spice together in a bowl and set aside.

Place the butter, honey, vanilla, sugar, and cream into a medium saucepan and bring to the boil, stirring to dissolve the sugar.  Simmer for 3 minutes, stirring often.  Take off the heat and add the nut mixture.  Once mixed, then add the Damson Plum Terrine pieces and mix until combined.

Place a tablespoon of the mixture into each muffin tin and bake for about 10 minutes until bubbling and golden.

Remove from the often and using a knife, run the blade around the edges to loosen the Florentines from the side of the tin.  Wipe the blade clean if it becomes sticky.  Cool for 5 minutes so the caramel can set before removing them from the tins to a cooling rack.

To finish, dip a third of each Florentine in the melted chocolate.  Place on baking paper to set.

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