Coconut Upside-Down Bars
Imperial measures version - for metric, click here
Oil for greasing
8 ozs plain cooking chocolate
6 ozs glace cherries
6 ozs soft margarine
4 ozs caster sugar
10 ozs dessicated coconut
Set the oven at 180C (350F) (Gas 4).
Grease a swiss roll tin and line with greaseproof paper.
Grease the paper.
Break the chocolate into squares, place in a bowl over a pan of simmering water to melt.
Pour into the tin and spread level, and place in the fridge to set.
Coursely chop the cherries.
Beat the margarine, sugar and eggs together until the mixture is light and fluffy.
Add the coconut and cherries and mix well.
Spread the mixture over the chocolate in the tin and level the top.
Bake in the oven for 25 to 30 minutes, until golden brown.
Remove from the oven and leave in the tin to cool completely.
Turn out, peeling off the greaseproof paper and cut into 24 bars.