Instructions: Place the biscuits in a thick polythene bag, seal and break the biscuits into pieces using a rolling pin.

Fill a cup with hot water and dip a pair of scissors into the water.

Cut the marshmallows and cherries with the scissors, occasionally dipping the blades into the water to stop them sticking.

Mix all the ingredients together, except the coconut and the chocolate, in a bowl.

Melt the chocolate in the microwave in a suitable dish for 2 minutes on high.

Pour the melted chocolate into the mixture and stir.

Pour into a large greased, lined tin approximately 11cm x 35cm (or a square tin approximately 20cm x 20cm) and sprinkle with coconut.

Chill for at least 1 hour.

NOTES : This cake requires no cooking and could easily be made by children for Mothering Sunday on 14 March, although they may need supervision when cutting the marshmallows and cherries with scissors.

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