Watch the people who usually decline dessert reach for another slice. 

Recipe: Lucy Corry  Photo and styling: Carolyn Robertson

INGREDIENTS

75g hazelnuts
200g dried figs
3 tablespoons brandy, rum or whiskey
75g butter
150g dark chocolate, roughly chopped (I use Whittaker’s 72% Dark Cacao)
1 tablespoon golden syrup
100g gingernut biscuits (9), smashed into small pieces
1 teaspoon ground cinnamon
¼ cup icing sugar

METHOD

Heat the oven to 180°C. Arrange the hazelnuts on a shallow baking tray and roast for 10 minutes until the skins darken. Remove from the oven and set aside to cool.

Cut the figs into small dice using scissors or a sharp knife (discard any stems). Transfer to a small bowl and pour over the brandy, rum or whiskey. Stir well and set aside.

Tip the hazelnuts onto a clean tea towel and rub them to remove the skins. Discard the skins and roughly chop the nuts.

Melt the butter, chocolate and golden syrup in a saucepan set over low heat.

Remove from the heat and add the soaked figs and any liquid, hazelnuts, gingernuts, ¼ teaspoon plain salt and cinnamon. Mix well, then cover loosely and put in the fridge to firm up for about 30 minutes.

When the mixture is solid enough to handle (if it sets too firmly, leave it at room temperature until it softens), put it on a piece of baking paper. Use this to help you roll it into an evenly shaped log about 8cm in diameter. Roll tightly in the baking paper, twisting each end to keep it in place. Leave to set in the fridge for at least two hours until very firm.

Before serving, unwrap the log and sift the icing sugar over the top, rubbing it in to make it look like a proper salami. Slice thickly and serve with dessert wine or coffee.

Cook’s note: This slice can be made up to two weeks in advance and stored in the fridge. It is excellent for shared winter dining or as a gift.

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