Preheat the oven to 180 degrees
Place the flour, melted butter, egg and icing sugar in a bowl. Combine well. Pour the mix into a small baking tray lined with grease proof paper. Cook for 10-15 minutes. Remove from the oven and allow to cool.
Heat a non stick pan over a high heat and then add the sugar, water and orange juice to the pan. Cook this without stirring until you have a caramel - be careful not to let it burn. Once melted, remove from the heat and stir in the chopped dried fruits and pistachios. Pour this mixture over the 'sponge' and leave to set.
Melt the chocolate and cream in a bowl set over a pan of simmering water. Once melted pour the chocolate over the cooled 'sponge' and caramel. Leave to set.
Once set, cut the Florentines into bite-size pieces and serve.
«This recipe works well using flaked almonds instead of pistachio. Use your preferred type of chocolate to cover.»