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, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
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, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
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.
