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  • 250 g butter or margarine
  • 250 ml sugar
  • 500 g dates, finely chopped
  • 1 egg, beaten well
  • 100 g green glace cherries
  • 100 g red glace cherries
  • 200 g packet Marie biscuits, broken into small pieces
  • desiccated coconut

Grease a 26 x 16 cm cake tin.

Heat the butter or margarine and sugar over moderate heat and stir until the sugar is melted. Lower the heat and add the dates and egg. Mix quickly and thoroughly to spread the egg evenly.
Add the cherries and biscuit pieces and mix. Remove from the heat.
Pour the mixture into the prepared tin and press down firmly.
Sprinkle the coconut over and allow to cool completely.
Cut into fingers or squares.

Recipe posted by and photo: Melissa Ann Vermeulen

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