Ingredients:
- 200g dark chocolate, broken into chunks
- 50g butter or margarine
- 100g sugar
- 1 egg
- 100g desiccated coconut
- 50g sultanas
- 50g glacé cherries, chopped into small pieces
Method:
- Line a 20cm x 20cm tin with foil and set aside.
- Melt the chocolate in a bowl over a pan of hot water. (Or, if you prefer, melt it in a bowl in the microwave; a few thirty-second blasts should do the trick.) Pour the chocolate into the tin and put it in the fridge to set.
- Cream the butter and sugar.
- Add the egg.
- Stir in the desiccated coconut, sultanas and glacé cherries.
- Remove the tin from the fridge. Spread the coconut mixture over the chocolate.
- Bake at 160°C for 30-40 minutes, or until golden brown.
- Leave to cool in the tin, and cut into slices once cold.
Tips:
There’s no need to splash out on high-quality chocolate: cheap, own-brand chocolate does the job just fine.
If you don’t have sultanas, swap them for raisins. Similarly, if you don’t like glacé cherries, you can swap them for cranberries, dried mixed peel or more sultanas or raisins.