FIFTEENS - NORTHERN IRISH FRIDGE CAKE

Like in my head the winter wind carries me along riversides and across bridges and lifts me up, in-between the tall shiny buildings of the City and I can almost touch them, and what’s left of good-Bye’s summons elusive ghosts on the icy streets, and bills and books and papers turn into trees and tombstones and a hill looking down on a Dear Green Place; in this same way, symphonies from the North fill rooms with warmth and tea-time treats for travel companions; and blue maps of far-away islands on a scaredy child’s bedroom wall make space for grown-up plans, and fluffy cakes; and quiet nights in this country, and another, let the sunrise in and salute it with hearty crêpes and cream and fruit for breakfast.

If I wake up one day and will have desisted living by dreams and day-dreams and songs and stories, I’ll give myself a slap on the wrist, and I would be crazy not to; and as for this town of smoke and trouble – I’m already there; and the most delicious marshmallowy treats is what I’ll give, this time, in return for so much.

FIFTEENS

Sweetened condensed milk:

Adapted from Unconventional Baker

Makes about 180ml

50g (1/4 cup + 2 tablespoons) cashews

60ml (1/4 cup) agave syrup

2 tablespoons coconut butter

1 teaspoon lemon juice

1 tablespoon + 2 teaspoons water

1/2 teaspoon vanilla extract

1/8 teaspoon salt

15 (240g / 8.5oz) vegan digestive biscuits

15 (200g / 7oz) vegan marshmallows

15 (75g / scant 1/2 cup) glacé cherries

175ml (3/4 cup) vegan sweetened condensed milk

desiccated coconut, to coat

Start with the condensed milk. Place all ingredients in a blender and blitz until completely smooth.

For the cake, crush the digestive biscuits in a food processor or in a plastic bag with a rolling pin, then place in a large mixing bowl. Cut each marshmallow into 4 pieces, halve the cherries and add both to the bowl. Pour in the condensed milk and mix until well combined and sticky. Sprinkle the coconut over a large piece of foil. Transfer the mixture onto the foil, rolling it until evenly coated in coconut, then shape it into a log about 30cm long. Sprinkle some more coconut over the top and wrap the foil tightly around, twisting the ends together. Place in the fridge to chill for at least 4 hours, then cut into 15 slices and serve.