COCONUT & FRUIT FINGERS

Ingredients
200g cooking chocolate
2 eggs
100g castor sugar
100g dessicated coconut
A few chopped nuts and glace cherries to decorate

Method
Line a 12 inch x 8 inch baking tin or dish with foil.
Melt the chocolate and pour into the tin, spreading smoothly to cover the bottom, leave to set.
Beat together the eggs and sugar, add the dessicated coconut and the dried fruit.
Spread this mixture over the firm chocolate, smoothing carefully, and decorate with chopped nuts & cherries.
Bake in slow oven Gas Mark 3/325F/160C for 24-30 minutes.
When cooked the top should be bubbling and beginning to brown.
Remove from the oven and leave to get quite cold.
When absolutely cold and set, cut into fingers or squares.