175g/6oz plain flour
2 tbsp cocoa powder
100g/3½oz caster sugar
½ tsp baking powder
100g/3½oz unsalted butter, cubed
50-75ml/2-3fl oz milk
500g/1lb 2oz glacé cherries, chopped
125ml/4fl oz condensed milk
150g/5 oz dessicated coconut
1 vanilla pod, split lengthways, seeds scraped out
1 lime, zest only
110g/4oz chocolate, melted
Preheat the oven to 180C/350F/Gas 4. Grease and line a 20cm/8in square cake tin.
Sift the dry ingredients into a bowl and mix together. Rub in the butter until breadcrumbs form.
Add the milk and mix until smooth.
Spoon the mixture into the cake tin and bake in the oven for 20 minutes, or until pale golden-brown on top. Remove and set aside to cool.
Mix the cherries, condensed milk, coconut, vanilla and lime zest in a bowl until well combined.
Spoon the cherry mixture onto the chocolate base and bake in the oven for a further 20 minutes. Remove from the oven and set aside to cool.
Spoon over the melted chocolate until the surface is covered and chill in the fridge for one hour, or until set,
Cut into squares and serve.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
Intense chocolate cookies
See more chocolate biscuit recipes
Christmas pudding
Cherry and ginger florentines
See more glacé cherries recipes
Chicken katsu curry
See more Simon Rimmer recipes
Triple chocolate brownies
Yorkshire parkin
Chocolate brownies
See more Traybake recipes recipes (22)
BBC © 2013 The BBC is not responsible for the content of external sites. Read more.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.
