Preheat the oven to 170°C/150°C Fan, 325°F, Gas Mark 3.
Combine the almonds, hazelnuts, pistachios, figs, peel and cranberries in a mixing bowl.
In another bowl, sift together the flour, cocoa, cinnamon and mixed spice, and then stir into the fruit and nut mixture.
Next, mix the Lyle's Golden Syrup®, sugar and butter together in a small non-stick pan over a low heat and stir with a wooden spoon until very hot until the sugar has dissolved, for about 5 minutes, then tip over the bowl of dry ingredients. Stir really well and spoon into the prepared tin, pressing down well to make sure the surface is level.
Bake on the middle shelf of the oven for 40-45 minutes until richly brown and bubbling a little at the sides. Remove, leave to cool slightly, then turn out onto a wire rack to cool completely. Remove the parchment paper, lightly dust with Tate & Lyle® Icing Sugar, if using, and cut into small wedges to serve.
Recipe courtesy of Lyle's Golden Syrup®