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Fifteens are a popular Northern Irish fridge-bake. Take crushed up digestive biscuits, glacé cherries, marshmallows and any other sweet treats you may have lying around and bind with condensed milk. Leave to set in the fridge then slice up and enjoy; a great one for kid's parties.

To discover more about Northern Irish cuisine and for more of Chloë's recipes from the country, take a look at her feature.

First published in 2020

This Northern Irish classic barely needs a recipe because it’s all in the title - you just need fifteen of everything. This popular fridge cake is a brilliant no-fuss party food and a perfect way to occupy kids in the kitchen. These are made with pieces of marzipan stollen, but the basic mix is a welcome carrier for all kinds of sweet titbits you may have lying around.





Crush the digestive biscuits in a large bowl. Add the cherries, marshmallows and stollen pieces. Pour over the condensed milk and mix well
Toast the hazelnuts for a minute or two in a hot dry pan, being careful not to scorch. Chop finely and mix in a handful of desiccated coconut, if using
Spread out a sheet of cling film long enough to hold your mixture – the aim is to create a long sausage about 6cm wide – and scatter over around half of your toasted nuts
Spoon the mixture on top of the nuts and carefully bring together into a tight roll using the clingfilm to protect the mixture while you squeeze and shape it with your hands. Sprinkle on more nuts as you go so that the whole roll is coated
To get the roll really tight, it helps to layer more cling film over the first, pulling it tightly around as you go and twisting the ends to seal
When you have finished wrapping the dough, place it in the fridge to set for a minimum of two hours. When ready to serve, use a sharp knife to cut the roll into slices about 2cm thick while it is still wrapped. Peel off the cling film before serving with a strong brew
First published in 2020

Writer and illustrator Chloe King is founder of the food lovers’ book club Cook the Books.

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