We’ve got a party to go to on the weekend – a neighbour’s son is turning eighteen! Like most parties in the country, people will be coming from near and far, and there will be quite a crowd to feed. I’m taking along a huge tray of of these delicious Cherry Ripe Slices and another big tray of my favourite Chocolate Brownies ( click here for the Brownie recipe – it’s easy and fabulously yum, and I updated it yesterday for American measurements as well!) .
The base of the Cherry Ripe Slice is a tasty chocolate biscuit, topped with a rich sweet coconut and cherry layer, finished with a drizzle of dark chocolate. It keeps very well, and also makes a lovely gift. It can also be made gluten-free very easily and still tastes heavenly.
Ingredients (American equivalents in brackets):
Base: 1 and 1/4 cups self raising flour ( or 1 and 1/4 cups all purpose flour with 2 heaped teaspoons baking powder) * Substitute your favourite gluten-free flour here if you have an intolerance – it works fine in this recipe, 2 tablespoons of cocoa, 3/4 cup dessicated coconut, 1/2 cup caster sugar (superfine sugar), 125g butter (1 stick or 4 ounces of butter), 1 egg
Cherry Layer: 2 and 1/2 cups of coconut, 200g glace cherries, quartered (7 ounces of glace cherries or 1 cup glace cherries, quartered), 1 x 395gram tin of sweetened condensed milk
Dark or Milk Chocolate: Your choice, dark or milk. You’ll need between 150g to 200g (3/4 to one cup, or 7 ounces) melted.
I also make this in paper cups for easy individual serves. I’ll show you both ways today!
Preheat your oven to 180C (moderate or 355F), and line a 20cm x 30cm (8 inch by 12 inch) slice tin with non-stick paper, or grease it well. You may also use a muffin tin or similar and line with paper cups. (*If you are being fancy-schmancy, make this in a spring-form flan dish, and serve in small wedges as your next dinner party dessert!)
Melt butter and cool slightly. Beat egg well. Sift dry ingredients into a bowl, then stir through the butter and egg until well combined. Press into the slice tin, or push a spoonful of the mix into each individual cup and press down with fingers to form a base.
Bake in the oven for 15 minutes – check to see that it is firm and cooked through. If not give it another five minutes.
Remove from oven but leave the oven on. Cool slice for five minutes.
While the slice is baking, mix the topping ingredients together in a bowl. Press over the chocolate biscuit layer and return to over for another 15 minutes.
Remove from oven and cool completely.
Melt chocolate and drizzle over top. Don’t worry too much about how it looks, let it be homespun and groovy. (If you are a total chocolate fiend, melt enough to spread a thick layer over the entire slice, adding a spoonful of vegetable oil or butter to stop it cracking when you cut it. This is divine but be warned, it is also very rich!) When chocolate has set, cut into small squares and store in an airtight tin.
This goes very well with coffee, tea or a glass of milk. It also makes a special dessert when served with some whipped cream, pouring cream, or a good vanilla ice-cream. ♥