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