Makes around 20
20 minutes


  • 15 digestive biscuits
  • 15 glacé cherries
  • 15 marshmallows, quartered
  • 15 stollen bites, quartered
  • 180ml of condensed milk
  • 60g of hazelnuts, toasted and finely chopped
  • 1 handful of desiccated coconut, optional


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