8oz cooking chocolate
1 large or 2 small eggs beaten
6oz dessicated coconut
- Melt the cooking chocolate and spread over a lined swiss roll tin (I use baking parchment) put aside to let this set.
- Cream the margarine with the sugar add the eggs and then the coconut
- Mix in the cherries and nuts
- Spread mixture over the set chocolate and bake until golden brown. (I cook at oven temperature gas mark 4)
- Cut into pieces whilst still hot.
- Leave to cool overnight and then split the next day.