New from Phaidon is The British Cookbook, a journey through the traditional recipes of the British Isles with over 550 much-loved recipes celebrating the rich traditions of regional and seasonal British cooking including Northern Ireland’s Fifteens.
The rather cutely named Fifteens – there’s fifteen of each principal ingredient – is a recipe that comes together like a traybake but requires only a simple assembly job and some chilling in the fridge. Make it a day in advance for children’s parties, so it has ample time to set.
See also: Celebrate Wienerschnitzel Day
Serves: 6
Prep time: 15 minutes, plus 2–12 hours setting
INGREDIENTS
- 15 digestive biscuits (shop-bought or homemade), crushed
- 15 marshmallows, quartered
- 15 glacé (candied) cherries, coarsely chopped
- about 175 ml/6 fl oz (¾ cup) condensed milk
- 4 tablespoons desiccated (unsweetened shredded) coconut
METHOD - Put the biscuits in a plastic bag and carefully crush using a rolling pin.
- Put the crushed biscuits, marshmallows and cherries into a large bowl and pour in the condensed milk. Stir very well to make a sticky dough.
- Spread the desiccated (unsweetened shredded) coconut quite thickly over a work counter and pour or spoon the mixture over the coconut.
- Roll the mixture in the coconut, making it into a thick sausage shape.
- Wrap the mixture tightly in clingfilm (plastic wrap) and leave to set for at least 2 hours and ideally overnight in the fridge.
- Once set, uncover and slice into circles.
See also: Thai Chicken Burger from The Chicken Shack
