Method 

1. Line a 20cm x 30cm flat tin with parchment paper. Preheat the oven to 175℃/ Gas Mark 3.
2. Combine the Odlums self-raising flour with the Odlums baking powder. in a bowl. Add the cocoa. Toss in the mixed peel, dried fruit and mixed nuts. 
3. In a saucepan over a very low heat, gently warm the honey, brown sugar and condensed milk stirring all the time with a spatula or a wooden spoon. DO NOT LET IT BURN. 
4. Break in the chocolate and allow this to melt in. Sprinkle in the spice and stir well. 
5. Pour the melted chocolate sweet mixture over the dry ingredients. 
6. Combine well. Spoon the mixture into the lined flat tin. Spread out well and push into all the corners. 
7. Bake for 30-35 minutes. When baked, allow to cool fully for several hours. Dust with icing sugar. ( a little edible gold dust if optional). 
8. Dip a long sharp knife into boiling water and cut the full rectangle into 16 or 20 squares. 
9. Wrap in parchment paper or Christmas paper and wrap up with some velvet ribbon. 
10. Store in an airtight container for 1 week, in the fridge for 2 weeks or freeze for up to 1 month.