
Fifteens
- Good Food team
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Makes 15
Easy
Prep: 20 mins
plus at least 4 hrs chilling
A star rating of 4.8 out of 5.35 ratingsRate
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Good Food reader Alice Colley shares her recipe for this Northern Irish fridge cake with digestives, marshmallows and glacé cherries
Freezable
Nut-free
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Blueberry milkshakes
A star rating of 4 out of 5.8 ratings
Ingredients
Nutrition
Units:
MetricUS
-
15 digestive biscuits
-
15 marshmallows
-
15 glacé cherries
cut in half
-
about 200ml condensed milk
-
100g desiccated coconut
to coat
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Nutrition: per fifteen
- kcal229
- fat12g
- saturates9g
- carbs25g
- sugars17g
- fibre2g
- protein3g
- salt0.3g
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Method
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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.
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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.
Recipe from Good Food magazine, August 2015
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A star rating of 4.8 out of 5.35 ratings
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