The BBC Good Food logo
Fifteens

Fifteens

By
A star rating of 4.8 out of 5.25 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • plus at least 4 hrs chilling
  • Easy
  • Makes 15

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

  • Freezable
Nutrition: per fifteen
NutrientUnit
kcal229
fat12g
saturates9g
carbs25g
sugars17g
fibre2g
protein3g
salt0.3g
Advertisement

Ingredients

  • 15 digestive biscuits
  • 15 marshmallows
  • 15 glacé cherries, cut in half
  • about 200ml condensed milk
  • 100g desiccated coconut, to coat

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, August 2015

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.8 out of 5.25 ratings
Advertisement
Advertisement
Advertisement

Sponsored content