This is a very sweet treat that you can buy everywhere in Northern Ireland (where my mum and the recipe comes from), although I’ve never seen it anywhere else. Let me know if you have!

Ingredients

• 115 g margarine/butter
• 115 g desiccated coconut
• 1 small tin of condensed milk (400 g approx.)
• 200 g Marie or Rich Tea biscuits (or as plain a biscuit as you can get that crushes to crumb easily).
• 1 packet of small pink and white marshmallows. OR – use about 100 g of normal sized marshmallows and cut them up.
• 200 g white chocolate

Line a Swiss roll tin with baking paper. My tin is 34.5 cm x 20 cm.

Crush your biscuits. I used my trusty old, ehem, “vintage” food processor.

Heat the condensed milk and margarine/butter over a low heat until all the fat has melted. Take off the heat and stir in the desiccated coconut.

Wait for the mixture to cool slightly before adding the marshmallows and stirring in. Then add the crushed biscuits and mix together.

Spoon the mixture into your tin. Push out to the edges and flatten to form an even, well-compacted layer.

While that’s cooling, melt the white chocolate. Pour over the lower layer and spread evenly. I find 200 g of chocolate is enough, but you can use more if you want a thicker layer of chocolate. You can sprinkle with nuts or more coconut. I use multi-coloured sprinkles.

I like to cut it into pieces before the chocolate has fully set and while it’s still in the tin. This means you avoid the problem of the chocolate cracking.

Once sliced, put the tin in the fridge and leave to set completely.

Warning: they are incredibly moreish. One never seems to be enough!

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Claire Huston / Art and Soul