100 g plain dark chocolate
50 g margarine or vegan butter
100 g caster sugar
100 g desiccated coconut
50 g chopped glace cherries
Line a seven inch baking tray with foil. If you tray is larger, make a ‘false wall’ with a roll of baking foil (see the video).
Melt the chocolate bar in a double pan or in a microwaveable bowl and pour it into the tray. Spread the chocolate evenly. Place in the refrigerator for at least ten minutes or longer to let it harden back up.
Cream the margarine and sugar together until smooth, then stir in the egg, coconut and cherries.
Spread this mixture evenly over the hardened chocolate and smooth the top with a spatula or the back of a spoon.
Place in the oven at 350 F/180 C/Gas 4 for about 30 minutes until golden brow . If you have a fan oven reduce this by five or ten minutes or a golden brown finish. I found mine were a bit overdone after 30 minutes in a fan oven and were a deep brown but still perfectly edible.
Let the mixture cool in the baking tray until thoroughly cold, then remove the foil and cut into your preferred size squares.
Makes about 12 squares.