Baking
Coconut & Cherry Tray Bake
Ingredients
- 110 gr. (4 oz.) shortcrust pastry
- Approx. 2 tbsp. cherry (or raspberry) jam
- 110 gr. (4 oz.) butter/margarine
- 110 gr. (4 oz.) golden caster sugar
- 2 tbsp. syrup
- 2 eggs
- 110 gr. (4 oz.) desiccated coconut
- 50 gr. (2 oz.) glacé cherries
- 50 gr. (2 oz.) sultanas
- Preheat the oven to 160/170ºC
Method
1
Line the base of your tin with the pastry. Smooth on the jam. It can be warmed first so that it spreads more easily and also so that not too much is spread over the pastry.
2
Wash the cherries, dry and cut into pieces. Stir into the coconut together with the sultanas.
3
Cream together the butter/margarine and caster sugar. Beat in the syrup. Beat in the eggs one at a time. Stir in the coconut, cherries and sultanas. Smooth over the top of the pastry and bake in the oven at 160/170°C. until browned and firm to the touch.