INGREDIENTS

• 8 oz. plain cooking or dessert chocolate
• 6 oz. desiccated coconut
• 6 oz. caster sugar
• handful glacé cherries chopped
• handful raisins
• 2 standard eggs

MAKES: 12 squares | PREP: 20 mins | COOK: 30 mins

1. Take a steaming pan with a nonperforated insert or a pan over which you can place a pyrex bowl.
2. Fill the pan with plenty of water and bring to the boil. Lower the heat so the water simmers gently.
3. Place the chocolate in the paninsert or the pyrex bowl and place over the simmering water to melt slowly.
4. Cover a baking tin with foil. When the chocolate has melted to a smooth paste pour it into the foiled tin and spread out to make the base.
5. Allow the chocolate to cool and place in a fridge to set firmly,
6. Meanwhile mix together the coconut, sugar, cherries, raisins and the eggs.
7. Spread the mixture over the set chocolate and bake in moderate oven at 150°C / Gas Mark 2 for about 15-20 minutes until lightly golden.
8. Remove from the oven and allow to cool before marking into smallish squares and placing in a fridge.
9. Finally peel off the foil backing and break into squares.