Damson Terrine Florentines


120g chopped mixed nuts (walnuts, almonds etc)
20g sultanas
20grms currants
3 tbsp flour
½ tsp ground mixed spice
130g Damson Terrine (chopped)
20g toasted coconut flakes (optional)
50g butter
1 tbsp honey
½ tsp vanilla extract
¼ caster sugar
2 tbsp cream
80g dark chocolate


  1. Preheat oven to 160°C. 
Nut Mixture:
  1. Toss the nuts, sultanas, currants, flour and mixed spice together in a bowl and set aside.
Saucepan Sauce:
  1. 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 the saucepan off the heat
Combining Nut Mixture and Saucepan Sauce:
  1. Add the Nut Mixture to the Saucepan Sauce and mix together. Once mixed, add the terrine pieces and mix until combined.
Filling Muffin Tins and Cooking:
  1. Place a tablespoon of the mixture into each muffin tin and bake for about 10 minutes or until bubbling and golden.
Removing From Oven and Cooling:
  1. Remove the muffin tin from the oven. Using a knife, run the blade around the edges of the tin to loosen the Florentines (wipe the blade clean if it becomes sticky). Cool for 5 minutes to allow the caramel to set. Remove the Florentines from the muffin tin and place on a cooling rack.
Melt the chocolate and dip the florentines:
  1. Pour 4cm of water into a pan and heat on low (simmering not boiling). Add coarsely chopped chocolate to a stainless steel bowl and place on top of the pan. When most of the chocolate is shiny, stir until smooth. Dip a third of each Florentine in the melted chocolate. Place on baking paper to set.
Note: Florentines freeze incredibly well, just remember to place a sheet of baking paper between each layer prior to freezing so they don’t stick. They only take a few minutes to thaw and make the perfect afternoon tea or after-dinner treat.

By The Damson Team

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