Sue Lawrence’s Chocolate, Cherry & Coconut Traybake
“I’ve already shared my favourite sweet and savoury scone recipe with you – now I hope you enjoy this delicious and indulgent traybake!”
Sue Lawrence, cookery and food writer
Scottish cookery and food writer and novelist Sue is back with her second video for the BIG dinner 2.
You can find more of Sue’s recipes in her book, Scottish Baking, a compendium of 70 easy-to-follow recipes, bringing together the traditional breads, scones and cakes that have shaped Scotland’s great baking heritage and new contemporary bakes like Sticky Toffee Apple Cake.
Sue Lawrence’s Chocolate, Cherry & Coconut Traybake
Ingredients: (makes 20 – 24 pieces)
450 g / 1 lb quality chocolate (I like two thirds milk, one third dark)
200 g / 7 oz natural (uncoloured) glacé cherries
4 medium free-range eggs
175 g / 6 oz golden caster sugar
250 g / 9 oz desiccated coconut
Method:
Melt the chocolate over a double boiler (or in a microwave on medium), then pour into the base of the prepared tin (buttered swiss-roll tin – 23 cm x 33 cm / 9″ x 13”).
Smooth out with the back of a spoon. Allow to cool and harden.
Halve the cherries and place at intervals over the chocolate.
Beat the eggs in a bowl, then add the coconut and sugar. Stir until well combined, then carefully spoon this mixture over the cherries, taking care not to push the cherries into one corner. Pat down gently to smooth the surface.
Preheat the oven to Gas 4 / 350F / 180C. Bake for about 25 minutes until the coconut mixture looks golden brown and feels firm to the touch.
Leave to cool for at least 30 minutes before marking into squares, then allow to become cold.
Place in the refrigerator for at least 30 minutes until completely hard and cold, then remove the squares from the tin.
