There's a reason why this traditional slice is still such a popular one with a sweet cherry inside and sugary crust
- 150 g unsalted butter, melted
- ½ cup caster sugar
- 1 egg
- 2 cups self-raising flour
- 670 g can pitted cherries
- Grease and line an 18cm x 28cm rectangular slice pan with baking paper, extending paper 3cm above edges.
- Place the melted butter in a large bowl with caster sugar and an egg. Stir in the self-raising flour to form a dough. Press two-thirds over base of pan.
- Drain cherries. Dry with absorbent kitchen paper. Arrange over dough in pan. Crumble remaining dough over top.
- Cook in a moderate oven (180C) for about 30 minutes, or until pastry is golden.
- Serve warm with custard (optional).
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||13.3 g|
|Total carbohydrates||68.7 g|
|- Sugars||34.8 g|
|Dietary fibre||3.7 g|