Devil’s Bridge Rum, Chocolate and Nut Clusters
Ingredients
200g of dark chocolate
150g mixed dried prunes, figs, dates or apricots
75g of sultanas or candied orange and lemon, diced into small pieces
Tbsp of Rum – Devil’s Bridge/Mimosa/
75g (a handful) of skinned hazelnuts
Handful of leftover Christmas/fruit cake
A few chopped pistachios or candied peel
Method
Put all the fruit into a bowl and add the rum. Leave to soak overnight.
Break 200g of dark chocolate into small pieces and put them in a heatproof bowl. Set
the bowl in the top of a saucepan half filled with water, making sure the bottom of the
bowl doesn’t touch the water beneath, then leave over a moderate heat until the
chocolate has melted.
Take 150g of mixed dried prunes, figs, dates or apricots, then chop into small pieces
roughly the size of a hazelnut in its shell or slightly larger. Put them in a mixing bowl
and scatter in a good 75g of sultanas or candied orange and lemon, diced into small
pieces.
n a shallow pan, toast 75g (a handful) of skinned hazelnuts or almonds until they are
pale gold and fragrant, then stir them into the fruit. Crumble in a handful of
leftover Christmas cake if you have it, separating it from the icing as you go. Pour the
melted chocolate into the fruit and nuts and mix with a spoon until everything is
covered with chocolate.
Place a sheet of baking parchment on a baking sheet, then drop 12 generous tbsp of
the mixture on to the paper, forming plump little clusters, scatter over a few
chopped pistachios or candied peel, or both, then leave in a cool place to set. Peel
them from the paper and store in an airtight container. Makes 12