100ml sloe gin, brandy or port

100g dried fruit of your choice – sliced dates are great, but mixed fruit works equally well

85g runny honey (we used Mid Summer)

225g butter

150g 70-75% dark chocolate

175g 50-55% dark chocolate

50g plain flour

25g cocoa

½ tsp cinnamon and ½ grated nutmeg

Pinch ground cloves

350g caster sugar

5 eggs


Soak fruit overnight in the alcohol, or put in a bowl and microwave for 90 seconds and let rest for 2 hours.

Melt butter, honey and chopped chocolate over a low heat until melted and glossy, let it cool for 10 minutes.

Whisk eggs and sugar.

Add chocolate mix to the eggs and stir, add soaked fruit and stir, sieve in flour, cocoa and spices and mix well.

Pour into a lined 13” x 9” (33cm x 23cm) tin.

Bake in a preheated oven at 170 degrees for approx 25 minutes, checking after 15 minutes. It needs to look glossy with a slight wobble.

Eat warm or refrigerate for at least 2 hours when the brownies will be even fudgier.