Fifteens

Good Food reader Alice Colley shares her recipe for this Northern Irish fridge cake with digestives, marshmallows and glacé cherries

  • Prep:20 mins
    plus at least 4 hrs chilling
  • Easy

Nutrition per serving

  • kcal 229
  • fat 12g
  • saturates 9g
  • carbs 25g
  • sugars 17g
  • fibre 2g
  • protein 3g
  • salt 0.3g

Ingredients

  • 15 digestive biscuits
  • 15 marshmallows
  • 15 glacé cherries, cut in half
  • about 200ml condensed milk
  • 200g desiccated coconut, to coat
MPU 2

Method

  1. Crush the digestive biscuits in a food processor or in a plastic bag with a rolling pin, then put them in a large mixing bowl. Chop each marshmallow into 4 pieces and add to the bowl with the cherries and 175ml condensed milk. Mix until the ingredients are well combined and you have a sticky mixture. If it’s too dry, add a splash more condensed milk.

  2. Sprinkle most of the coconut over a large piece of cling film (or foil). Tip the mixture onto the coconut and shape into a long sausage, about 30 x 5cm. Sprinkle more coconut over the top of it and wrap the cling film tightly around, twisting the ends together. Leave in the fridge to chill for 4-6 hrs, then cut into 15 slices and serve. Will keep in the fridge for up to 1 week wrapped in cling film.

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