Recipe: Cherry Ripe Slice

A crappy day needs comfort food. And I’m learning comfort food has a different meaning around the world. For me, it means “ugly and bake-free”… And you can’t go wrong with a family favourite like Cherry Ripe Slice.

I had a really dodgy day early this week. The kind of day where I just needed 5 minutes to drown my sorrows in a cup of tea, and fill my belly with some form of chocolate slice.

When I mentioned this to my GeekMom/GeekDad counterparts, I was immediately asked for the recipe. Apparently, choc raspberry slice and cherry ripe slice are not well-known outside of Australia.

Good. More for me.

This recipe is for my Cherry Ripe Slice. There are two things I absolutely adore about it: you can change whatever you want with this recipe. Your biscuit base can be chocolate or ginger or malt. Your filling can be cherries or raspberries or apricots. And drizzle any chocolate across the top. Dark goes really well with cherries, but I find milk is better for raspberries.

The other thing I love about this recipe: it’s UGLY! Seriously, you do not have to be pretty about any of this. This is not about making it look good with fancy swirly icing or pinpoint precision on your biscuits. The rougher the better.

Check it out:

Ingredients:

• A packet of sweet biscuits (approx 200g)—crushed
• 150g butter—melted
• 200g red glacé cherries—chopped
• 395g can sweetened condensed milk
• 200g (2.5 cups) desiccated coconut
• 200g chocolate—melted
• 1 tbsp vegetable oil

What To Do:

1. Grease and line a slice tin, approx. 19cm square or equivalent
2. Mix the crushed biscuits with the butter in a medium bowl really well. Press evenly into your tray to form the base, then refrigerate.
3. Now, combine cherries, sweetened condensed milk, and coconut. Depending on your preference, you can blend for a smooth texture or keep it a bit rough. I also like to add a little red colouring, but be wary of then eating the slice before a hot date or parent-teacher meeting.
4. Spread the cherry mix over the base evenly, and then put it back in the fridge until it firms up.
5. Mix the tablespoon of oil into the melted chocolate for a smooth(-ish) consistency, and pour over your slice. Put back into the fridge until the chocolate sets.

Cut into whatever size will comfort your aching day. Personally, I find 2cm x 2cm is pretty good. No need for finesse. It’s supposed to be deliciously ugly (this is a thing, okay?). And if you DO make it look good, then show it off in the comments below or on our Facebook page. Remember: photos, or it didn’t happen. ?