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Paradise slice


  • Gently melt the chocolate in a double boiler. 
  • Then line a slice tin with baking paper and spread the melted chocolate in the base with a spatula. Set aside for an hour or so to set. 
  • When ready, preheat oven to 140°C fan forced (160°C normal). 
  • Cream the butter and caster sugar until light and fluffy using a hand beater. 
  • Add the beaten eggs, a little at a time, continually mixing. 
  • Then add the coconut and beat until just incorporated, before folding in the sultanas and glace cherries.
  • Evenly spread the mixture over the chocolate and cook in the oven for about 20-25 mins until golden brown. Remove and set aside to completely cool and, once again, set the chocolate.
  • Cut into squares and serve with a sprinkling of cream on top, if you like. 
  • from the Art Cafe in Northumberland, UK


  • 300 gm dark cooking chocolate
  • 100 gm unsalted butter, softened
  • 200 gm caster sugar
  • 2 medium eggs, lightly beaten
  • 200 gm desiccated coconut
  • 100 gm sultanas
  • 100 gm glace cherries
  • cream (optional)

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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