Canadian Roll
The story
Ingredients
Method
Christine Watt sadly died from inflammatory breast cancer on the 15th December 2015 aged 25.
Quite often when our main friend group would have girly nights in we would have homemade nibbles and Christine's recipes for Canadian roll and jeely pieces were requested each time without fail as she was so proficient at making these!
I always remember the anticipation of the group and how grateful we would be (especially if it was after a few proseccos!) that she had brought these along for us to sample. I have attached a picture that makes me smile which she sent in advance of one of these catch ups saying she thought perhaps she might have gone OTT this time with the quantity of Canadian roll where she turned up with two logs, each about a meter long that would have kept us going for the rest of the year never mind our catch up that evening, although suffice to say all of us were glad of the leftovers to take home when feeling sorry for ourselves the next day!
Rachelle Cardno, Macmillan Telephone Buddy in the North of Scotland
15 digestive biscuits
15 marshmallows
15 glacé cherries, cut in half
about 200ml condensed milk
100g desiccated coconut, to coat
Makes 15 slices
STEP 1
Crush the digestive biscuits in a food processor or in a plastic bag with a rolling pin, then put them in a large mixing bowl. Chop each marshmallow into 4 pieces and add to the bowl with the cherries and 175ml condensed milk. Mix until the ingredients are well combined and you have a sticky mixture. If it’s too dry, add a splash more condensed milk.
STEP 2
Sprinkle most of the coconut over a large piece of cling film (or foil). Tip the mixture onto the coconut and shape into a long sausage, about 30 x 5cm. Sprinkle more coconut over the top of it and wrap the cling film tightly around, twisting the ends together. Leave in the fridge to chill for 4-6 hrs, then cut into 15 slices and serve.