Vintage lane - cherry ripe slice from the harston cwa recipe book

Ingredients

• 1 libra malt biscuits
• 2 ounces chopped glace cherries
• 1/2 teaspoon cochineal
• 1 tablespoon caster sugar
• 3 ounces Copha
• 1/2 libra coconut
• 3/4 cup evaporated milk
• 1/2 teaspoon almond essence

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Preparation

• Grease a 7" x 11" swiss roll tin and arrange a layer of malt biscutis in the base.
• Melt copha and mix in remaining ingredients, blending thoroughly, spread over layer of biscuits.
• Top with another layer of biscuits, pressing them firmly into mixutre.
• Ice with chocolate icing when set, cut into small squares.
  
• Cherries and almond essence may be omitted OR replace evaporated milk with 3/4 cup condensed milk and cut out caster sugar.

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