Fifteens Food
FIFTEENS
Good Food reader Alice Colley shares her recipe for this Northern Irish fridge cake with digestives, marshmallows and glacé cherries
Provided by Good Food team
Categories Afternoon tea, Treat
Time 20m
Yield Makes 15
Number Of Ingredients 5
Steps:
- 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.
- 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.
Nutrition Facts : Calories 229 calories, Fat 12 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 17 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium
MAGGIE'S 'FIFTEENS'!
An Irish colleague of my daughter's gave her this recipe. She simply calls it 15s! Read on and you will know why! These are great things to make especially at Christmas as they are colourful and go a long way.
Provided by Honeybeee
Categories Dessert
Time 10m
Yield 12-16 little cookies
Number Of Ingredients 6
Steps:
- Mix the first four ingredients.
- Add enough condensed milk to bring all the ingredients into a ball.
- Divide the ball into two and make two sausage like rolls.
- Scatter half the quantity of dessicated coconut on the worktop.
- Roll one'sausage' over it to coat well.
- Scatter the remaining half and roll the other'sausage' as well.
- Place'sausages' on a tray and refrigerate until firm- about 2 hours.
- Cut into 1/2 inch discs.
- *Note:Can be made in large quantities and kept refrigerated in zip lock bags.
- Lasts for weeks.
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- Crush the digestive biscuits (graham crackers) in a food processor or in a plastic bag with a rolling pin, then add them to a large mixing bowl. Cut each marshmallow into 4 pieces (if you are using regular sized marshmallows) and add them to the bowl with halved cherries and condensed milk. Mix until the ingredients are well combined and you have a sticky mixture.
- Sprinkle most of the coconut over a large piece of cling film (or wrap). Add the mixture onto the coconut and shape into a long sausage. 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 overnight or place it in the freezer for a couple of hours if you want to serve it on the same day.
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