The Royal Albert teacup set, 'Old Country Roses - Ruby Celebration' was a present from a dear friend for my 21st birthday, she had the inside painted with my date of birth, it's one of the favs! The pink dish is a vintage powder puff depression glass piece from the Hammersmith Vintage Fair in London.
Notes
The day that celebrates LOVE is just around the corner! Join with me in rallying against the commercial enterprise that has become Valentine’s Day and get back to basics with some good old fashioned home baking to spoil your favourite person.
This recipe comes from my gorgeous new Mum friend Stefani. A wonderful baker, Stef has created this recipe for you all to enjoy.
Nothing says LOVE like homemade deliciousness!
Ingredients – base
1 cup self raising flour
1/3 cup brown sugar
100g butter, melted
100g crushed plain chocolate biscuits (any variety)
Ingredients – filling
3 cups desiccated coconut
1 can condensed milk (1 1/3 cups)
2 eggs lightly beaten
250g red glace cherries
red food colouring
Ingredients – topping
250g good quality dark chocolate
75g unsalted butter
Preheat the oven to 180C and grease and line a rectangular slice tin. Pulse the biscuits in a food processor until finely crumbed and transfer to a large bowl. Sift in the flour then add the sugar and butter and mix till well combine. Press the mixture into the base of the prepared tin, smooth flat with the back of a spoon and bake for 15min. Remove from the oven and set aside to cool for 10min before adding the filling.
To make the filling, finely chop the cherries then mix together in a large bowl with the coconut, condensed milk and beaten eggs. Slowly add drops of red food colouring mixing and adding until the mixture is of desired pinkish red colour. Spoon the mixture over the cooked base, spread and flatten evenly with the back of a cold metal spoon. Bake for 18min until lightly golden. Remove from the oven and allow to cool completely before adding the topping.
To make the topping slowly melt the chocolate and butter together in a heat proof bowl over a saucepan of simmering water, stirring constantly until melted and smooth. Remove from the heat and spread over the top of the slice, using a knife to spread evenly to the edges. Refrigerate until set. Remove from the fridge and slice into 5cm squares to serve. I find it easier to remove the whole slice from the tin and place on a board before cutting into squares. Store in an airtight container in the fridge.
Perhaps I was light-headed from the scrumptious cherry ripe illustration but I could swear I smelt the perfume coming from the exquisite red roses!
The trick is to immerse yourself in the details of each individual layer of petals when attempting to recreate a rose. The big picture will come into focus when you step back and view your handiwork from afar!
Love cherry ripe! Sorry, still haven’t been through your email. Such a slacker.
TDM xx
I need to let you in on a secret TDM…I don’t actually like cherry ripe bars! So I was a little dubious when first presented with this recipe but having made it and subsequently eaten the majority of it, I can say that I just love this slice too!
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Lovely post Nicole!
I made these last night – they were meant to be a Valentine’s gift for Miguel but I left it a bit late and they weren’t finished until 10pm! So they are being devoured today. I bought some into the office and they were a hit. Thanks Stef and Al – yum yum! xo
Great to hear they were such a hit em! xx
Love your drawings! I love this recipe too although to give it more of the cherry chocolate flavour I add a 20-30ml of choc cherry liquor to the filling. This just adds a whole new level of flavour. Then don’t need yo add the colouring as the liquor does that. Other than that this is the best recipe all round!
Great to hear your feedback thanks Leah!