Klarika's sour cherry slice from The Feast Goes On by Monday Morning Cooking Club

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • luluf on September 30, 2019

    This was very easy and only took 5 minutes, and was still fine with gluten free flour. It had a lovely light texture, but I didn't find it particularly flavoursome. I might try it again with ordinary flour and some other fruit

  • aargle on May 08, 2016

    I made this the same day as I bought the book. This gets two thumbs up from me especially as you don't need any fancy equipment just a large spoon. It turned out just like the picture and cut beautifully. A definite repeat

  • Melanie on January 15, 2016

    Lovely slice, my comments echo previous reviewer Cati.

  • Cati on December 06, 2015

    Despite the comments of Foodycat, I made this today and had no problems at all. I followed the instructions, exactly the same size tin etc. Yes the batter is very thick and I used my hand to finish smoothing it out. After you pressed in the cherries it does become moister. At that stage I did worry that perhaps I should have drained the cherries for longer but the slice rose to the top of the pan and looked just like the picture. So quick to make it will become a favourite. Also I did not find it too sweet.

  • Foodycat on July 08, 2015

    I've just spent an hour emailing back and forth with my aunt, trying to troubleshoot this recipe for her. She says it is very, very sweet, the batter is so thick that she couldn't push the cherries down into it and it hardly rose at all, certainly not to looking like a sponge cake the way the picture does.

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