Put the sugar, honey and butter in a large pan and gently melt together.

When all the sugar has dissolved stir in the coconut, flaked almonds, sliced cherries and flour.

2)Line a large baking tray with greaseproof paper (about 40 x 30cm), and roughly spread the Florentine mixture out to a thin layer – don’t worry if you have small gaps, it should melt together in the oven.

Bake for 10-12 mins until a rich golden colour, then set aside to cool and firm up.