Italian Christmas Nougat

Italian Christmas Nougat


50g pecan nuts

50g pistachio nuts

50g ground hazelnuts

50g ground almonds

50ml amaretto liqueur

50g currants

50g sultanas

500g dark chocolate

400g unsalted butter

2 eggs

200g caster sugar

400g Butterfingers Shortbread biscuits

200g candied zest

50g dried figs

  1. Line a rectangular cake tin with cling film.

  2. Melt chocolate with butter over light heat and whisk eggs and sugar together.

  3. Combine these with all the above ingredients and pour into cake tin.

  4. Refrigerate overnight.

  5. Can be served with poached cherries and vanilla ice cream - and possibly a nice, aged tawny Port.