The pepperedbread recipe

Soak sultanas, using warm water, for about 20 minutes.
Meanwhile prepare the other ingredients in a bowl. Chop up coarsely the walnuts, almonds, hazel-nuts and chocolate. Add the candied fruit, 2 teaspoons of cinnamon, 1 teaspoon nutmeg and sultanas, squeezed of their soaking water. Sprinkle with black pepper.
Preheat oven to 180°C (350°F). Line the bottom of a baking pan with waxed paper
Bring to the boil the honey, diluted with some water, in a bain marie over a low heat. Pour it immediately over the other ingredients, stirring continuously, until the chocolate melts. At this point add the white flour slowly; stir continuously. Continue adding the flour until you can shape the mixture into rolls (5 or 6) and arrange them on the baking pan.
You can also use a spoon for this step.
Bake for 10 minutes. Remove from the oven and let them cool on the baking pan.

Note

• - You may preserve this cake for a couple of weeks.
• - They are perfect for a handmade Christmas gift.
• - Divide every cake into slice as you can see in the photo before serving it.
• - It's difficult to say what's the right quantity of flour because it depends on the diluition of honey.
  Nutritional facts are calculated with 100 g (3 1/2 oz) of flour.

What's the right wine for " Pepperedbread - The real Italian panpepato " ?

Our suggestion is: Brachetto d'Acqui (sparkling red wine from Piedmont - Italy)

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