This chapter includes those bite-size treats that all the family loves, and are perfect for tea-time, picnics, children's lunchboxes or snacks at any time of day. Whether you are looking to satisfy your sweet craving with a crunchy cookie or wish to succumb to the indulgent pleasure of home-made Turkish delight, you will be sure to find it within this chapter.
serves 8
ingredients
100g/4oz butter
75g/3oz icing sugar
175g/6oz self-raising flour, sifted
25g/1oz cornflour
200g/7oz dark chocolate (at least 70% cocoa solids)
• Preheat the oven to 190°C/375°F/Gas mark 5. Lightly grease two baking trays.
• Cream the butter and sugar in a mixing bowl until light and fluffy. Gradually beat in the flour and cornflour.
• Melt 75g/3oz dark chocolate in a heatproof bowl set over a pan of simmering water. Beat the chocolate into the biscuit dough.
• Put the mixture in a piping bag fitted with a large star nozzle, and pipe fingers about 5cm/2in long on the baking trays, leaving room for spreading. Bake in the oven for 12–15 minutes.
• Remove from the oven, and leave to cool slightly on the baking trays, then transfer to a wire rack and allow to cool completely.
• Melt the remaining chocolate in a heatproof bowl set over a pan of simmering water, and dip one end of each biscuit in the chocolate, allowing the excess to drip back into the bowl.
• Put the biscuits on a sheet of baking parchment, and leave to set before serving.
serves 6
ingredients
75g/3oz butter
200g/7oz desiccated coconut
175ml/6fl oz condensed milk
• Put the butter in a heavy saucepan and melt over a low heat, stirring constantly. Add the desiccated coconut, stirring to mix. Stir in the condensed milk, and keep stirring continuously for 7–10 minutes.
• Remove the sepan from the heat, set aside and leave the coconut mixture to cool slightly.
• Once cool enough to handle, shape the mixture into long blocks and cut into equal-size rectangles. Leave to set for 1 hour.
serves 6
ingredients
100g/4oz butter
50g/2oz granulated sugar
1 egg
11/2 tablespoons freshly squeezed orange juice
1 tablespoon grated orange zest
300g/11oz plain flour
1/8 teaspoon bicarbonate of soda
75g/3oz chopped walnuts
100g/4oz dark chocolate (at least 70% cocoa solids), coarsely grated
• Grease a medium baking tray.
• Cream the butter and sugar until light and fluffy. Add the egg and beat well. Beat in the orange juice and grated zest. In a separate bowl, sift together the flour and bicarbonate of soda, then beat into the creamed mixture. Stir in the walnuts and chocolate. Wrap the mixture in cling film. Chill until firm enough to handle. Shape into a roll about 2.5cm/1in in diameter, wrap and chill again until very firm.
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Cut the roll into slices about 1cm/1/2in thick, place on the baking tray and bake in the oven for 10–12 minutes. Remove from the oven, slide off the tray using a spatula and cool on a wire rack.
serves 10–12
ingredients
175g/6oz butter, softened
175g/6oz brown sugar
1 teaspoon vanilla essence
1 egg
250g/9oz plain flour, sifted
1 teaspoon mixed spice
1/2 teaspoon ground ginger
1 teaspoon baking powder
100g/4oz mincemeat
• Preheat the oven to 180°C/350°F/Gas mark 4. Line two baking trays with baking parchment.
• Using a hand-held mixer, cream the butter and sugar together in a small bowl until light and fluffy. Add the vanilla essence and egg, and beat until well combined. Transfer to a large bowl and add the sifted flour, mixed spice, ginger and baking powder.
• Using a knife, mix to a soft dough. Gather together, then divide the mixture into two portions.
• Roll one portion out into a rectangle about 3mm/1/8in thick, and trim the edges. Repeat with the other dough portion. Chill both until just firm.
• Spread each dough rectangle with mincemeat, then roll up like a Swiss roll. Cut the rolls into slices about 1cm/1/2in thick. Put on the prepared trays, leaving space between each slice.
• Bake in the oven for 10–15 minutes until golden. Cool on the trays for 3 minutes before transferring to a wire rack to cool completely.
serves 8
ingredients
150g/5oz plain flour
75g/3oz ground almonds
175g/6oz butter
100g/4oz caster sugar, plus extra for dusting
a few drops of almond essence
1 egg white, lightly beaten
50g/2oz flaked almonds
• Preheat the oven to 160°C/325°F/Gas mark 3. Lightly grease an 18 × 28cm/7 × 11in shallow baking tin.
• Combine the flour and ground almonds in a bowl. Cut the butter into small pieces, and rub into the flour and almonds with your fingertips until the mixture resembles breadcrumbs.
• Stir in the sugar and almond essence, then squeeze the mixture together to form a dough. Put the dough in the prepared baking tin. Spread to the edges by pressing it down with a metal spoon.
• Lightly brush the top of the dough with egg white, and sprinkle the flaked almonds over. Bake for 30–35 minutes until lightly browned. Leave to cool in the tin, then cut into individual biscuits. Dust with a little extra sugar just before serving.
serves 8
ingredients
100g/4oz crunchy peanut butter
200g/7oz butter, softened
1 teaspoon vanilla essence
475g/1lb 1oz Demerara sugar
3 eggs
225g/8oz plain flour
1/2 teaspoon salt
175g/6oz icing sugar, sifted
• Preheat the oven to 180°C/350°F/Gas mark 4. Grease a 23cm/9in square cake tin.
• Beat together the peanut butter, butter and vanilla essence. When well blended, add the sugar and beat until light and fluffy. Beat in the eggs, one at a time, then stir in the flour and salt, sifted together, until blended.
• Spread into the cake tin, and bake for about 35 minutes. Remove from the oven and leave to cool slightly in the tin.
• To make the icing, mix together the icing sugar and 2 teaspoons water. Drizzle over the mixture in the tin.
• When cold, cut into slices.
serves 6
ingredients
350g/12oz dark chocolate (at least 70% cocoa solids), broken into pieces
75g/3oz cream cheese
275g/10oz icing sugar, sifted
1 satsuma, peeled and chopped
50g/2oz crystallized (candied) ginger, chopped
• Line a 10 × 8cm/4 × 33/4in baking tin with waxed paper.
• Put the chocolate in a small heatproof bowl over a pan of simmering water, and stir occasionally until melted.
• Gradually beat the melted chocolate into the cream cheese, and add the icing sugar a little at a time. Stir in the satsuma and ginger, and spoon the fudge into the baking tin. Refrigerate until firm.
• Cut out shapes or squares. Keep refrigerated, and eat within 7 days.
serves 4
ingredients
1 egg white
75g/3oz caster sugar
25g/1oz cornflour, sifted
50g/2oz dark chocolate (at least 70% cocoa solids), grated
16 mini chocolate eggs
• Preheat the oven to 140°C/275°C/Gas mark 1. Line a baking tray with greaseproof paper.
• Whisk the egg white until stiff. Gradually whisk in half of the sugar, then fold in the remainder with the cornflour and chocolate.
• Transfer the mixture to a piping bag with a large star nozzle, and pipe 6.5cm/21/2in nests onto the baking tray.
• Bake in the oven for 45 minutes. Leave to cool, then fill with mini chocolate eggs.
serves 6
ingredients
100g/4oz butter
175g/6oz white chocolate, broken into small pieces
4 eggs
100g/4oz caster sugar
200g/7oz plain flour, sifted
1 teaspoon baking powder
pinch of salt
100g/4oz ready-to-eat dried apricots, chopped
• Preheat the oven to 180°C/350°F/Gas mark 4. Lightly grease a 23cm/9in square cake tin and line the bottom with baking parchment.
• Melt the butter and chocolate in a heatproof bowl set over a saucepan of simmering water. Stir frequently with a wooden spoon until the mixture is smooth and glossy. Leave the mixture to cool slightly.
• Beat the eggs and caster sugar into the butter and chocolate mixture until well combined.
• Fold in the flour, baking powder, salt and apricots, and incorporate well.
• Pour the mixture into the tin, and bake in the oven for 25–30 minutes. The centre of the cake may not be completely firm, but it will set as it cools. Leave in the tin to cool.
• When completely cold, turn out and slice into squares or bars.
serves 12
ingredients
25g/1oz golden syrup
50g/2oz caster sugar
75g/3oz butter
175g/6oz rolled oats
• Preheat the oven to 170°C/325°F/Gas mark 3. Lightly grease a shallow baking tin.
• Melt the syrup, sugar and butter together in a heavy pan. Remove from the heat. Stir in the oats and mix well.
• Press the mixture firmly into the tin, and bake in the oven for about 35 minutes. Leave to cool in the tin slightly, then cut into generous portions while still warm.
serves 8
ingredients
3 eggs
75g/3oz ground almonds
200g/7oz milk powder
200g/7oz granulated sugar
1/2 teaspoon saffron threads, crumbled
100g/4oz butter
1 tablespoon flaked almonds
• Preheat the oven to 160°C/325°F/Gas mark 3. Grease a shallow 15cm/6in ovenproof dish.
• Beat the eggs together in a bowl and set aside.
• Put the ground almonds, milk powder, sugar and saffron in a large mixing bowl, and stir well.
• Melt the butter in a small saucepan. Pour the melted butter over the dry ingredients, and mix well until thoroughly combined.
• Add the beaten eggs to the mixture, and mix well.
• Spread the mixture in the ovenproof dish, and bake for 45 minutes. Cut into slices, and decorate with the flaked almonds. Serve hot or cold.
serves 6–8
ingredients
450g/1lb granulated sugar
1/4 teaspoon tartaric acid
200g/7oz icing sugar, sifted
75g/3oz cornflour
50g/2oz clear honey
a few drops of rose water
red food colouring
To coat
175g/6oz icing sugar
11/2 teaspoons bicarbonate of soda
3/4 teaspoon citric acid
• Put the granulated sugar in a saucepan with 300ml/10 fl oz water. Heat gently, stirring continuously, until the sugar has dissolved.
• Bring to the boil, add the tartaric acid and remove from the heat.
• Put the icing sugar and cornflour in a saucepan, and gradually blend in 600ml/1pt water. Bring to the boil, stirring well until thick and syrupy.
• Reduce the heat and gradually beat in the sugar syrup. Bring to the boil, and boil steadily for 30 minutes until very pale golden and transparent.
• Beat in the honey and rose water, add a little colouring (add only a drop of two at a time, so that the Turkish delight is a delicate rose colour) and pour into an oiled 18cm/7in square tin. Leave to set.
• Sift together the coating ingredients, cut the Turkish delight into squares and toss in the coating.
serves 12
ingredients
100g/4oz butter, cubed
100g/4oz white chocolate, broken into pieces
100g/4oz caster sugar
2 eggs, lightly beaten
1 teaspoon vanilla essence
100g/4oz self-raising flour, sifted
75g/3oz macadamia nuts, roughly chopped
• Preheat the oven to 180°C/350°F/Gas mark 4. Lightly grease a 20cm/8in square tin and line with baking parchment, leaving the paper hanging over on two opposite sides.
• Put the butter and white chocolate in a heatproof bowl. Half-fill a saucepan with water, and bring to the boil. Remove from the heat. Place the bowl over the saucepan, making sure that the bottom of the bowl does not sit in the water. Stir occasionally until the butter and chocolate have melted and are smooth.
• Add the caster sugar to the bowl, and gradually stir in the eggs. Add the vanilla essence, fold in the flour and macadamia nuts, then pour into the prepared tin. Bake for 35–40 minutes. Leave to cool in the tin before lifting out and cutting into squares.
makes 24
ingredients
175g/6oz dark chocolate (at least 70% cocoa solids)
2 tablespoons Amaretto
25g/1oz butter
50g/2oz icing sugar
50g/2oz ground almonds
50g/2oz milk chocolate, grated
• Melt the dark chocolate with the Amaretto in a heatproof bowl set over a saucepan of simmering water, stirring until well combined. Add the butter, and stir until it has melted.
• Stir in the icing sugar and ground almonds.
• Leave the mixture in a cool place until firm enough to roll into 24 balls.
• Put the grated chocolate on a plate and roll the truffles in the chocolate to coat them. Put the truffles in paper cases, and chill.
serves 12
ingredients
225g/8oz butter, softened
400g/14oz granulated sugar
2 eggs, well beaten
1 teaspoon vanilla essence
475g/1lb 1oz plain flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon salt
500g/1lb 2oz baking apples, peeled, cored and chopped
100g/4oz pecan nuts
icing sugar, to dust
• Preheat the oven to 180°C/350°F/Gas mark 4. Grease a 23cm/9in square baking tin.
• In a large mixing bowl, cream the butter, sugar, eggs and vanilla essence using an electric mixer.
• Combine the flour, baking powder, cinnamon and salt, then add to the butter mixture. Mix until the flour is moistened. Fold in the apples and pecan nuts.
• Spread the mixture in the baking tin, and bake in the oven for 45 minutes. Allow to cool in the tin on a wire rack, then cut into squares and dust with icing sugar.
serves 12
ingredients
100g/4oz butter
4 tablespoons clear honey
175g/6oz rolled oats
1 tablespoon sesame seeds
100g/4oz chopped dates
1 teaspoon ground cinnamon
• Preheat the oven to 180°C/350°F/Gas mark 4. Lightly grease a 20cm/8in square shallow baking tin.
• Melt the butter with the honey in a saucepan. Add the remaining ingredients, and mix thoroughly.
• Press the oat mixture into the baking tin, and bake for about 25 minutes until golden. Allow to cool on a wire rack, and cut into squares while still slightly warm.
serves 8
ingredients
225g/8oz raisins
475g/1lb 1oz plain flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
175g/6oz butter
225g/8oz granulated sugar
2 eggs
475g/1lb 1oz oatmeal
• Preheat the oven to 190°C/375°F/Gas mark 5. Lightly grease a baking tray.
• Put the raisins in a saucepan, cover with water and cook until tender. Cool in their liquid.
• Sift the flour and add the baking powder, cinnamon and salt.
• Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well between each addition. Blend in the flour mixture. Add the oatmeal and fold in the raisins.
• Drop a teaspoonful of mixture at a time onto the baking tray. Bake for 10 minutes or until barely brown. Cool and store in layers, with waxed paper in between.
serves 6
ingredients
100g/4oz milk chocolate, broken into pieces
15g/1/2oz butter
50g/2oz praline, finely crushed
• Grease a 15cm/6in shallow, square baking tin, and line with waxed paper.
• Put the chocolate and butter in a small heatproof bowl over a pan of simmering water, and stir gently until melted.
• Remove the bowl from the heat, and stir in the praline.
• Pour the mixture into the baking tin, and leave to set.
• When set, cut into biscuit-size pieces, ready to serve.
serves 10
ingredients
2 egg whites
225g/8oz caster sugar
175g/6oz ground almonds
225g/8oz dark chocolate (at least 70% cocoa solids)
• Preheat the oven to 180°C/350°F/Gas mark 4. Cover two baking trays with rice paper.
• Whisk the egg whites in a large mixing bowl until stiff, then fold in the sugar and almonds.
• Put the mixture in a large piping bag fitted with a 1cm/1/2in plain nozzle, and pipe fingers about 7.5cm/3in long, allowing space for the mixture to spread during cooking.
• Bake in the oven for 15–20 minutes until golden. Transfer to a wire rack and leave to cool. Remove the excess rice paper from around the edges.
• Melt the chocolate in a heatproof bowl set over a pan of simmering water. Dip the base of each biscuit into the chocolate. Put the macaroons on a sheet of baking parchment, and allow to set.
• Pipe any remaining chocolate over the biscuits in a drizzle pattern of stripes, and leave to set before serving.
serves 10
ingredients
500g/1lb 2oz plain flour
225g/8oz granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
75g/3oz butter, cubed
2 eggs
1 teaspoon vanilla essence
225g/8oz shelled pistachio nuts, coarsely chopped
2 tablespoons dried cranberries
• Lightly grease a baking tray. In a large bowl, combine the flour, sugar, baking powder and salt. Using a pastry blender or two knives, cut the butter into the flour mixture until the mixture resembles coarse crumbs.
• Mix in the eggs, one at a time, until a stiff dough forms. Add the vanilla essence, and stir in the pistachios and cranberries.
• Divide the dough in half, and shape each half into a 30 × 5cm/12 × 2in log on the baking tray. Cover with cling film, and refrigerate the logs for at least 30 minutes.
• Preheat the oven to 190°C/375°F/Gas mark 5. Remove the cling film from the logs, and bake for 20–25 minutes until the edges start to brown. Cool the logs on the baking tray for 10 minutes.
• Reduce the oven temperature to 170°C/325°F/Gas mark 3. Transfer the logs to a cutting board, and cut crosswise diagonally into 1cm/1/2in thick slices. Using the same baking tray, arrange the slices so that they lie flat (cut side down) in a single layer.
• Bake the slices for 20–25 minutes, turning once, until they are light golden brown on both sides. Cool completely on a wire rack. Store in an airtight container.
serves 4–6
ingredients
50g/2oz butter, softened
50g/2oz caster sugar
grated zest of 1 lemon
4 tablespoons freshly squeezed lemon juice
1 egg, separated
2 teaspoons finely chopped fresh rosemary leaves
200g/7oz plain flour, sieved
• Lightly grease two baking trays.
• In a large mixing bowl, cream together the butter and sugar until pale and fluffy.
• Add the lemon zest and juice, then the egg yolk, and beat until they are thoroughly combined. Stir in the rosemary.
• Add the flour, mixing well until a soft dough is formed. Wrap and leave to chill for 30 minutes.
• Preheat the oven to 180°C/350°F/Gas mark 4.
• On a lightly floured work surface, roll out the dough thinly, then stamp out 25 circles with a 6cm/21/2in biscuit cutter. Arrange the dough circles on the prepared baking trays.
• In a bowl, lightly whisk the egg white. Gently brush the egg white over the surface of each biscuit.
• Bake in the oven for about 15 minutes. Transfer the biscuits to a wire rack and leave to cool before serving.
serves 8
ingredients
225g/8oz plain flour
100g/4oz cocoa powder
1/2 teaspoon baking powder
pinch of salt
100g/4oz butter, softened
350g/12oz soft brown sugar
3 eggs
1 teaspoon vanilla essence
225g/8oz unsalted peanuts
For the peanut frosting
50g/2oz butter
225g/8oz icing sugar, sifted
2 tablespoons smooth peanut butter
1 tablespoon boiling water
• Preheat the oven to 180°C/350°F/Gas mark 4. Grease a 30 × 23cm/12 × 9in baking tin.
• Sift the flour, cocoa, baking powder and salt into a bowl. Cream the butter and sugar, then beat in the eggs and the vanilla essence. Stir in the dry ingredients, and beat until smooth. Fold in half of the nuts.
• Spoon the mixture into the greased tin, and bake for 30 minutes.
• To make the peanut frosting, cream the butter and gradually mix in the icing sugar until light and fluffy. Combine the peanut butter with the boiling water and stir into the mixture.
• When the brownies are cooked, spread with the frosting and decorate with the remaining nuts.
makes 8
ingredients
8 sugar ice-cream cones
100g/4oz milk chocolate, broken into small pieces
4 tablespoons crunchy peanut butter
15g/1/2oz unsalted peanuts, finely chopped and toasted
• Slice about 2.5cm/1in off the top of each cone, and crush well. Reserve the cones.
• Put the chocolate and the peanut butter in a small saucepan, and heat very gently until melted. Stir in the crushed cone tops.
• Pour or spoon the mixture into the reserved cones, sprinkle with the peanuts and leave to set.
makes 12
ingredients
12 glacé cherries
2 tablespoons brandy
250g/9oz marzipan
100g/4oz dark chocolate (at least 70% cocoa solids)
• Line a baking tray with baking parchment.
• Cut the cherries in half, and put in a small bowl. Add the brandy and stir well to coat. Leave for at least 1 hour, stirring occasionally.
• Divide the marzipan into 24 pieces, and roll each piece into a ball. Press half a cherry into the top of each marzipan ball.
• Break the chocolate into pieces, place in a heatproof bowl and set over a pan of simmering water. Stir until all the chocolate has melted.
• Dip each sweet into the melted chocolate using a cocktail stick, allowing the excess to drip back into the bowl. Put the chocolate-coated marzipan cherries on the baking tray, and chill in the refrigerator until set.
serves 6
ingredients
75g/3oz caster sugar
25g/1oz butter
1 tablespoon golden syrup
25g/1oz plain flour
2 teaspoons ground ginger
freshly whipped cream, sweetened with a little icing sugar, to serve
• Preheat the oven to 150°C/300°F/Gas mark 2. Lightly grease a baking tray.
• Beat the sugar with the butter and golden syrup until light and thick. Sift in the flour and ginger, and stir together. Divide into 12 equal parts, then roll each one into a small ball and put on the baking tray. Bake for 10–15 minutes until they have spread into lacy golden brown biscuits.
• Allow to cool briefly, then lift them off, one at a time. At this point they will be pliable. Wrap them, one at a time, around the handle of a wooden spoon to bend in half. They should set hard very quickly.
• When ready to serve, pipe whipped cream into each brandy snap.
serves 4–6
ingredients
450g/1lb granulated sugar
150ml/5fl oz milk
150g/5oz desiccated coconut
a few drops of red food colouring
• Grease a 20 × 15cm/8 × 6in shallow tin.
• Put the sugar and milk in a large saucepan and heat gently, stirring, until the sugar has dissolved. Bring to the boil, and boil steadily to 116°C/240°F, the soft-ball stage.
• Remove immediately from the heat, and stir in the coconut. Quickly pour half of the mixture into the greased tin. Add a few drops of red food colouring to the remaining mixture, stir through and quickly but carefully pour over the first layer. Leave to cool, and mark into squares while still slightly warm. Leave to set completely, and cut into bite-size pieces.
serves 4–8
ingredients
125g/4oz butter
75g/3oz caster sugar
1 egg, separated
200g/7oz plain flour
pinch of salt
1/2 teaspoon mixed spice
1/2 teaspoon ground cinnamon
50g/2oz currants
25g/1oz chopped mixed peel
2 tablespoons milk
caster sugar for sprinkling
• Preheat the oven to 200°C/400°F/Gas mark 6. Lightly grease two baking trays.
• Cream together the butter and sugar, and beat in the egg yolk.
• Sift together the flour, salt and spices. Fold into the creamed mixture with the currants and peel. Add the milk to form a soft dough.
• Knead lightly on a floured work surface, and roll out to 8mm/1/4in thick. Cut out using a 6cm/21/2in fluted cutter, and put on the baking trays.
• Bake in the oven for 10 minutes, then brush with egg white and sprinkle with caster sugar. Return to the oven for a further 10–15 minutes.
• Remove from the oven, and carefully slide onto a wire rack to cool.
makes about 20
ingredients
175g/6oz butter, softened
100g/4oz Demerara sugar
100g/4oz granulated sugar
2 eggs, lightly beaten
1 teaspoon vanilla essence
275g/10oz plain flour
1 teaspoon bicarbonate of soda
300g/11oz dark chocolate chips
100g/4oz pecan nuts, roughly chopped
• Preheat the oven to 190°C/375°F/Gas mark 5. Line two baking trays with baking parchment.
• Cream the butter and sugars in a bowl with an electric beater until light and fluffy.
• Gradually add the eggs, beating well after each addition. Stir in the vanilla, then the sifted flour and bicarbonate of soda until just combined. Mix in the chocolate chips and pecan nuts.
• Drop tablespoonfuls of the mixture onto the trays, leaving room for spreading. Bake the cookies for 8–10 minutes until lightly golden. Cool slightly on the trays before transferring to a wire rack to cool completely.
makes 10
ingredients
100g/4oz dark chocolate (at least 70% cocoa solids), broken into pieces
100g/4oz fudge
2 teaspoons whisky
2 teaspoons chopped preserved stem ginger
• Melt the chocolate in a heatproof bowl set over a pan of simmering water, then pour evenly between 10 small foil sweet cases or bonbon cups. Tilt the cases to coat the entire inside. When set, remove the cases.
• Put the fudge in a small heatproof bowl over a pan of simmering water, and stir until melted.
• Remove the bowl from the pan, and stir in the whisky. Cool slightly.
• Divide the ginger between the chocolate cups, and spoon some fudge into each one. Leave to set.
serves 4–6
ingredients
75g/3oz clear honey
50g/2oz granulated sugar
50g/2oz liquid glucose
3 egg whites
225g/8oz mixed chopped glacé cherries, angelica and almonds
• Line an 18cm/7in square tin with rice paper.
• Leave the honey to melt in a small bowl over a pan of simmering water.
• Gently heat the sugar and 150ml/5fl oz water in a saucepan, stirring continuously, until the sugar has dissolved. Add the glucose, bring to the boil, and boil steadily.
• Pour the honey into the sugar syrup, and continue boiling.
• Whisk the egg whites in a large bowl until very stiff, and gradually whisk in the hot syrup. Put the bowl over a pan of simmering water, and keep whisking until the mixture is very thick and firm.
• Remove the bowl from the heat, stir in the fruit and nuts, and turn the mixture into the tin. Cover the nougat with more rice paper, place a thick piece of card over the top, and weigh down overnight.
• Turn out and cut into bite-size squares.