Fifteen cake bites- No.1 treat!
Fifteens are a beloved Northern Irish fridge cake, known for being sweet, chewy, and packed with goodies like biscuits, marshmallows, dried fruit, and chocolate. They’re wonderfully easy to make and a real hit with all ages, from kids to adults, making them perfect for family gatherings, parties, or an indulgent treat at home. Chef Anna Haugh shares her own special version of this classic dessert, showing just how simple it is to create a delicious homemade treat that tastes just as good as it looks.
For this recipe, you will need a 24cm x 24cm (9½in x 9½in) square baking tin, lined with cling film or parchment to make lifting the fridge cake out easier once it’s set. Although the actual cooking and assembly are straightforward and don’t take long, the recipe does require patience: it takes over 2 hours to prepare if you include the chilling time, which allows the cake to set properly and develop its chewy, chocolatey texture. The active cooking and mixing time is relatively short, around 10 to 30 minutes, making it an easy, low-effort dessert that delivers maximum reward. Once chilled, the Fifteens can be cut into small squares or bars and enjoyed as a delightful, indulgent treat for any occasion.
Fifteen cake bites recipe- ingredient list!
For the digestive biscuits-
200g/7oz of wholemeal flour
Half a teaspoon of bicarbonate of soda
Soft brown light sugar, 75g/2 ounces
150g/5½oz unsalted butter
One tablespoon of whole milk
For the fifteens-
260g/9¼oz condensed milk and 80g/1¾oz unsalted butter, with more for greasing
180g/6¼oz marshmallows, 2 tablespoons coconut for the mixture, and 4 tablespoons for sprinkling
8 pieces of 100g/3½oz glacé cherries
Three Turkish delight cubes of the same size as the cherries, sliced
Fifteen cake bites recipe- step by step instruction guide!
Step 1
To make the digestive biscuits, combine the flour, bicarbonate of soda, sugar, butter, and milk in a large mixing bowl. Using your fingertips, rub the ingredients together until the mixture resembles fine breadcrumbs. Then gather the mixture together with your hands to form a dough.
Step 2
Place the dough in the center of a sheet of greaseproof paper that has been laid out on a work surface, then cover it with another sheet of paper. Roll out the dough between the two pieces of paper with a rolling pin until it is the thickness of a pound coin. Put in the refrigerator to cool for a minimum of half an hour.
Step 3
Set the oven temperature to 190°C/170°C Fan/Gas 5. To cut out the biscuits, use a 6cm/2½in biscuit cutter. Put them on a baking sheet covered with baking paper, pierce the biscuits with a fork or metal skewer, and bake for eight minutes. Let it cool.
Step 4
Place the cooked and cooled biscuits into a large glass bowl and break them into small pieces using the end of a rolling pin, leaving some slightly larger chunks for texture. To make the fifteens, place 50g/1¾oz of butter and the condensed milk into a saucepan over a low heat. Stir gently until the butter has completely melted and the mixture is smooth and well combined. Pour this warm mixture over the crushed biscuits, then add the 2 tablespoons of coconut and stir thoroughly until everything is evenly coated and combined.
Step 5
Place the mixture between two sheets of greaseproof paper and use a rolling pin to roll it out into a rectangle measuring approximately 24cm x 48cm/9½in x 19in. Carefully peel away the top sheet of greaseproof paper, then evenly sprinkle over the remaining 4 tablespoons of coconut. Transfer to the fridge and leave to chill for at least 30 minutes, or until firm. Meanwhile, place the marshmallows and the remaining butter into a medium saucepan set over a medium heat. Stir gently as they warm through, allowing the marshmallows to melt completely and the mixture to become smooth and glossy.
Step 6
To assemble, lightly grease and line a 24cm x 24cm/9½in x 9½in baking tin with baking paper. Remove the chilled biscuit mixture from the fridge and cut it in half to create two equal squares, each roughly the same size as the prepared tin. Carefully place one biscuit layer into the base of the tin, pressing it down gently so it fits evenly. Pour the melted marshmallow mixture over the biscuit base, spreading it out into an even layer. Scatter over the chopped cherries and Turkish delight, making sure they are evenly distributed, then carefully place the second biscuit sheet on top to sandwich everything together. Return the tin to the fridge and chill for 1-2 hours, or until firm and fully set.
To serve, lift the traybake out of the tin using the baking paper, place onto a chopping board, and cut into 25 bite-sized pieces.
Fifteen bites recipe- recipe tips!
If you have any biscuit dough left over after cutting out the biscuits, gather the scraps together and gently knead them back into a ball. Lightly flour your work surface if needed, then re-roll the dough to the same thickness as before and continue cutting out more biscuits. Repeat the process until all of the dough has been used, taking care not to overwork it, as this can make the biscuits tougher once baked.
For the best texture, allow the fifteens to chill fully before slicing and serving. Although it can be tempting to cut into them early, giving the traybake enough time to firm up in the fridge will help the layers hold together neatly and make the pieces easier to cut into clean, even squares. If you would like particularly tidy slices, use a sharp knife dipped in hot water and wiped dry between cuts.
To add extra flavour and texture, try lightly toasting the coconut in a dry frying pan before using it in the recipe. Heating the coconut gently for a few minutes until pale golden will bring out a richer, nuttier flavour and add a subtle crunch to the finished fifteens. Be sure to allow the toasted coconut to cool completely before mixing it into the biscuit base.