Fifteens
Makes: 15 slices
Prep time: 20 minsTotal time: 
Recipe photograph by Kris Kirkham
Fifteens
Fifteens are a part of the social fabric of Northern Ireland, and are always found in bakeries and at baptisms, funerals and coffee mornings. It’s a very simple recipe that gets its name from the fact that it uses 15 of each of the key ingredients
Makes: 15 slices
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
176Kcal
Fat
6gr
Saturates
4gr
Carbs
27gr
Sugars
14gr
Fibre
1gr
Protein
2gr
Salt
0.3gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 15 digestive biscuits
- 15 glacé cherries, rinsed and halved
- 15 marshmallows* or 100g mini marshmallows*
- 180ml-200ml sweetened condensed milk (not light), from a 397g tin
- 50g desiccated coconut, to coat
Step by step
- Crush the digestive biscuits so that you have mostly crumbs, but with a few hazelnut-size pieces left in for crunchy texture. You can either briefly whiz them in a food processor or put them in a food bag then bash them with a rolling pan or the base of a heavy saucepan. Tip the biscuit crumbs into a mixing bowl.
- Rinse and halve the glacé cherries and add these to the bowl too. Use a pair of kitchen scissors to snip the marshmallows into about 4 pieces each – if the scissors get sticky, dip the blades in the biscuit crumbs so that they don’t stick together completely.
- Mix to combine, then gradually add the condensed milk until the mixture clumps together. Sprinkle about two-thirds of the coconut over a sheet of baking paper or foil then shape the biscuit mixture into a log on top of the coconut, about 25cm long. Sprinkle the rest of the coconut on top and then roll up tightly, making sure that the coconut coats it fully.
-
Chill in the fridge for 3 hours or until set. Unwrap and slice into 15 pieces.
*Use vegetarian/vegan marshmallows if required.
