Mrs Williams was a friend of my mother from her local church ladies club. She made these chocolate topped moist coconut cherry slices which were great for afternoon tea.
Ingredients
- 8 oz Cooking Chocolate
- 2 oz Butter
- 4 oz caster sugar
- 1 egg (beaten)
- 4 oz desiccated coconut
- 3 oz chopped glace cherries
Method
- Line a Swiss roll tin (9 in x 7 in) with foil
- Melt chocolate and spread over foil thinly (use bowl above pan of water to melt)
- Leave in fridge to set
- Cream butter and sugar together
- Add egg, coconut and cherries
- Spread on top of chocolate.
- Bake at Gas 4 / 180C (160C fan) for 20 mins till top looks golden
- Cool and place in fridge to harden
- Turn upside down, remove foil and cut into squares