Cherry ripe slice

1 servings
30 min
45 min


Number of serving: 1
Ingredients: Base

1 1/3 cups plain flour

2 tablespoons cocoa

½ cup caster sugar

½ teaspoon baking powder

100 grams butter, softened

¼ cup cold milk

Ingredients: Cherry filling

600 grams glace cherries

125 grams sweetened condensed milk

1 ¾ cups desiccated coconut

2 teaspoons vanilla essence

Ingredients: Chocolate topping

250 grams dark chocolate

4 teaspoons olive oil


  • Method: Base
    1. Preheat the oven to 180 degrees (160C fan-assisted, 350F, gas mark 4).
    2. Take a 18cm square cake tin, preferably one with a removable base, and line bottom with baking paper. Spray with cooking oil for good measure.
    3. Put the flour, cocoa, sugar and baking powder in a bowl and rub in the butter until it?s worked through and all the lumps have gone.
    4. Add the milk and mix to a soft, even dough.
    5. Press firmly and evenly into the base of you prepared tin.
    5. Set to bake for 15-20 minutes, or until set and dry on top. Remove from the oven and leave to cool.

    Method: Cherry filling
    1. Put 400 grams of glace cherries in a food processor to mince very finely. I did start this process by hand (see above) which is possible with a bit of patience. But very sticky. I then borrowed a food processor from my neighbour. Much quicker.
    2. Mix in the sweetened condensed milk, coconut and vanilla until you have a smooth, pink paste.
    3. Cut the remaining cherries in half, stir through, then spread evenly over your cooling base (doesn?t matter if it?s not completely cool).
    Warning: even through the base has been cooling and the sides are cool, the bottom is still piping hot, don?t try and pick it up with your bare hands to put it back in the oven (guess how I learnt that lesson).
    4. Bake at the same temperature for a further 25 minutes or until it starts to go golden on top.
    4. Refrigerate until the slice is cold ? about two to three hours.

    Method: Topping
    1. Place the chocolate and oil in a saucepan over low heat and stir until melted.
    2. Remove from heat and allow to cool slightly.
    3. Spread over the slice.
    4. Refrigerate until firm.
    5. Cut with a heated knife. This will take a bit of muscle. I had two tall cups full of boiling water to assist with the process.

    But it?s worth it. Oh, it?s so worth it.

    Cut in to 2cm squares, this makes 30.

    Healthy? It?s no fruit salad. 200 calories per slice.

    Gluten free? The base is not. The GF recipes I have seen just substitute the flour with GF flour, but I haven?t tried it. With all the butter and sugar, I think it would be fine and bind well enough. Or, you could do something like:

    Gluten free alternate for base
    170 grams digestive type GF biscuits from the supermarket, crushed
    60 grams butter, melted
    2 tablespoons cocoa

    Combine the digestive biscuits, butter and cocoa together. Press firmly into the base of the tin. No need to cook it for this method. Then just add the cheery mixture on top and keep going as above.

    Storage: In an airtight container.

    Source: Modified from The Guardian Weekend "How to bake: cherry ripe bars" by Dan Lepard p. 63. 18 July 2011.


Cherry ripe slice, photo 1
Cherry ripe slice, photo 2
Cherry ripe slice, photo 3


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