My mum absolutely loves cherries, so when I saw this recipe in the April issue of Super Food Ideas I quickly added it to my (long) list of recipes to try. With Mother’s Day today (more recipes to come) I thought it was a good chance to make this slice, although when I made it yesterday I wasn’t quite sure if there would be any left for today at the rate it was disappearing!
The magazine called it Chocolate Cherry Coconut Slice, but I think that name is a little lengthy, so I have changed its name to something a little simpler. Is that against copyright?
Cherry Ripe Slice (Makes 24 pieces)
Heat your oven to 180C, grease and line the base and sides of a 3cm deep (the deeper the better! My slice almost didn’t fit into my 3cm deep tin), 16.5cm x 26cm slab pan. Combine 150g unsalted butter & 1/2C brown sugar in a medium mixing bowl. Sift over 1 1/2C plain flour & 1tsp baking powder and stir to combine. Firmly press mixture into the base of pan with the back of a metal spoon and bake for 15 minutes or until light golden.
Combine 3C desiccated coconut, 395g can sweetened condensed milk & 2 lightly beaten eggs and mix well. Add 250g chopped red glace cherries and stir through gently. Spoon mixture over warm base and bake for 18 minutes or until light golden brown and firm to touch. Allow to cool completely.
Microwave 250g chopped dark chocolate & 75g unsalted butter in 1 minute bursts until completely melted and smooth. Pour over slice and refrigerate for 15 minutes or until set. Slice into squares and serve.