This is a real favourite. I ‘ve been making this Cherry ripe Slice for years. I know there are a lot of different recipes around for this classic slice, but I like mine a lot. It is THE best.
The bottom is baked which means it has a nice crunchiness to it. The filling of course is sweet, well what do you expect? It’s made from condensed milk thats why it is so good. Something has changed about it though in the last year or so. I have been struggling to find the nice red cherries that made it so much like the cherry ripe slice you find at the shops. The only cherries I can find now are ones that are a really dark red almost a dark crimson and I don’t know why. They are a fraction sweet too so I think they may be a different kind of cherry.
Still this is quite a favourite each time I bake it. And bright red cherries or not it’s a big winner. This is extra special with a lovely dark chocolate topping. I always use 70% at least because a milk chocolate is just far too sweet.
I’ve taken recent pictures of the new cherry ripe slice colour once it is baked. It is definitely not as gorgeously pink and I have actually included a couple of drops of red colouring kind of like I am making a red velvet cake to brighten it up. If you are in Australia and buy from the supermarket make sure to buy the Queen tubes, they have the best colour.
I can tell you that it is still irresistible and you certainly don’t want to have a whole slice sitting around like I do right now. It will keep for up to two weeks quite nicely in the fridge in an airtight container but I really don’t think that keeping it is a possibility once it is sliced and everyone knows where it is!.
A short while ago I had a nasty email from someone making this slice. You will see it below. Although I was mortified I wanted to bring it to your attention because I have made this recipe so many times in the last 10 years that I can tell that she used the wrong sized baking tin. A very large tray will make a very thin slice and it wont be nice. Try to stick to the size I have specified in the recipe .
Cherry Ripe is easy to make………….
- 150 gm SR flour (1 cup)
- 4 Tablespoons cocoa ( dark Dutch cocoa)
- 80 gm caster sugar (1/3 cup)
- 150 gm melted butter
- 100 gm biscuits ( Marie, granita, or any sweet plain biscuit will do)
- 1½ cups coconut ( desiccated unsweetened)
- 400 gm glacé cherries ( or a 2 x 200 gm bag)(10.5 oz)
- 400 gm tin condensed milk
- 2 drops red food colour
- 150 gm dark chocolate chopped
- 100 ml cream (8 Tablespoons)
- Oven 170. 1 x Paper lined brownie tin 10 x 7 in or 18 x 25 cm
- First add the flour, biscuits, sugar and cocoa. Blitz this till you have a fine floury mass.
- Pour in the melted butter and blitz till combined . ( the mixture is relatively dry).
- Press into the brownie tin, and bake for approx 15 minutes. Take out of the oven and put aside for a few minutes.
- Next put ¾ the cherries into the food processor and add the coconut and condensed milk and pulse till pink and well combined. Rough chop the remaining cherries and add to the mix.
- Pour this mixture over the base and spread out.
- Bake this for approximately 20- 30 min. Don't let it brown too much, I take it out when the outside edges have just started to brown but the centre is softer.
- Cool the slice completely before icing.
- Chop the chocolate into very small bits. Warm the cream in a bowl over a double boiler, or in the microwave to warm without boiling. Take off the heat and add the chopped chocolate and stir till melted and the chocolate mixture is glossy and smooth. Pour over the slice and spread with a pallet knife.
- Let this set in the fridge for up to an hour or overnight before slicing for the best results
Don't add chocolate to boiling cream. The chocolate could split.
If you find that you may have done this and the mixture is not smooth and it looks a little separated then shock it with a tablespoon of very cold cream or milk and stir through quickly. This often brings it back together.
This is my favourite and Original Cherry Ripe Slice. Before cooking above. Cooked below.