Ingredients: makes 1 ¼ lb
6 oz / 175g plain chocolate (not cooking chocolate)
6 oz / 175g mixed dried fruit
2 oz / 50g glacé cherries
2 oz / 50g shredded coconut
2 oz / 50g caster sugar
1 oz / 25g melted butter
1 beaten egg
Line a shallow 8" x 6" / 20cm x 15cm tin with foil.
Melt the chocolate and spread it evenly in the base of the tin. Leave this to cool in the fridge until set.
Mix all the other ingredients together and spread over the solid chocolate in the tin.
gas mark 4 350°F 180°C
Bake for 20 to 25 minutes until the top is golden brown.
When the tin is cool, place in the fridge for at least one hour until cold.
When cold, cut into fingers and turn out of the tin.