Panpepato is a traditional Italian dessert eaten at Christmas, in which nuts and dried fruit are mixed with honey, chocolate and plenty of spices then baked until set. The name translates as ‘peppered bread’, and its origins can be traced back to the Tuscan city of Siena in the Middle Ages. Cut the panpepato into thin slices and serve with a cup of coffee after dinner, or wrap in decorative paper to give as a Christmas gift - it's sure to be a hit with anyone who’s a fan of spicy chocolate!

PANPEPATO BLEND (1 portion = 2 tbsp): cinnamon, coriander, ginger, black pepper, aniseed, nutmeg, chilli, cloves, vanilla, cassia, allspice, green cardamon    

May contain CELERY, MUSTARD and SESAME. Allergens are listed in CAPITALS

Panpepato Recipe:

You Need: 

• 30g butter
• 200g honey
• 100g dark chocolate - finely chopped or grated
• 100g dried fruit (eg raisins, dates, cranberries etc) - cut into small pieces if large
• 200g mixed nuts (any type)
• 50g plain flour
• 1 shot of espresso or 1 tsp instant coffee dissolved in 1 tbsp hot water (optional)
• Icing sugar to dust (optional)

Method:

• Preheat the oven to 150°C/gas mark 2
• Mix the chocolate with the dried fruit, nuts, PANPEPATO BLEND and a pinch of salt
• Heat the butter with the honey in the microwave or a small pan for 30 seconds or until the butter has melted
• Pour the warm honey butter into the dried fruit mixture then stir until the chocolate has melted
• Add the flour and coffee (if using) and stir until fully incorporated
• Spoon 4 dollops of the mixture onto a baking parchment lined tray, leaving a little space around the edges of each one. Flatten the tops slightly to help cook evenly
• Bake for 20 minutes or until the tops are just firm to the touch (don't be tempted to overcook as the cakes will continue to cook as they cool)
• Allow to cool completely before moving, then dust the tops very generously with icing sugar (if using). Cut into thin slices to serve (these will keep for several weeks in an airtight container)