IN THE POT | CHERRY RIPE SLICE
While enjoying some much needed time off work (yes, I know it’s only January but I’m a fragile flower alright) I decided to do some baking. It’s a bit of a joke in our family that I am a mad baker, and it’s true I have been known to just bake for no reason at all. But I enjoy it, so shoot me.
While surfing a blog of someone I’ve only just met on twitter, Bells_G, I stumbled across a recipe I just couldn’t pass up; Cherry Ripe Slice.
Image source: gnomeangel
It was so simple to make (especially as I had HUBBY providing the muscle when it came to mixing all the ingredients together!). It is really sweet so only small pieces are needed, which is great as it means it will go the distance in a house that likes to snack. I highly recommend it!
250g Copha
400g Sweetened Condensed Milk
250g Milk Arrowroot Biscuits, finely crushed
Pink Food Colouring
100g Glace Cherries, finely chopped
2/3 cup desiccated coconut
250g Chocolate Bits
1. Place 125g copha in medium saucepan and melt over low heat. Do not boil. Add condensed milk, crushed biscuits and a few drops of pink food colouring, stir well until combined.
2. Remove from heat, add cherries and coconut, mix well.
3. Press mixture into greased swiss roll tin.
4. Melt the remaining copha (125g) gently and stir in chocolate. Keep stirring until it’s all melted in together. Pour over the slice and refrigerate until hard.
5. Once set cut into bite size pieces.
it’s a good one isn’t it? Funny it’s the number one page that gets hit on my blog constantly. I think people search for this recipe a lot – wonder if it’ll be the same for you?
The only time I saw this not go the distance (you’re right – small pieces are plenty!) was when I took it away with a group. Gone in a flash.