Preheat the oven to 170°C/ Fan 150°C / Gas Mark 3/4

Grease the Stoneware 23cm Square Dish with butter and line with a piece of parchment in the base.

Put the flour, sugar and butter in a bowl and rub all the ingredients together to make a sticky crumble.

Pour the crumble mixture into the base of the dish and press down well.

In a clean bowl whisk the egg whites into soft peaks. Fold the sugar, crumbed cake, peanuts, coconut and cherries or cranberries into the egg whites.

Spread the mixture over the base and place in the oven to bake for approximately 30 minutes or until the meringue has set. Remove from the oven and allow to cool.

Once cooled sprinkle over the remaining 10g of peanuts and drizzle the melted chocolate over the top.

Cut into fingers or squares to serve.

Cook’s Notes

If preferred the cherries and cranberries can be replaced with sultanas or dried apricots.