Ingredients
6 oz of chocolate
2 oz of butter or margarine
4 oz of caster sugar
1 beaten egg
4 oz of desiccated coconut
2 oz of glace cherries, chopped
2 oz of sultanas
Method
1. Line a 11” x 7” tin with oiled cooking foil, keeping it as uncreased as possible.
2. Melt the chocolate over a bowl of hot water/in a Bain Marie, or in the microwave for approximately 2-3 minutes (remove all packaging first).
3. Pour into the tin and spread evenly. Leave to set.
4. Cream together the butter and caster sugar.
5. Add the beaten egg, mix well and then stir in the rest of the ingredients, spread evenly over the chocolate.
6. Cook at 150F for around 45-50 minutes. Allow to cool completely, before slicing into fingers or squares.
