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Saturday, 9 April 2011

Rocky Road

By now, most people in Britain will have tried some of Nigella's Rocky Road, and if you haven't - make some. And if you've tried some, make some for yourself. And if you have already made some - then just go and make it again.

You only need to look at the raw ingredients to know you're onto a good thing. Chocolate... Marshmallows... Biscuit...

This is great for lunchboxes... To take to a party... And it's especially lovely when it's just you and a cup of hot chocolate.

I've never found much success with Nigella's quantities - the chocolate ratio makes mine crumble, so mine is adapted slightly. I also use a 30cm x 20cm baking tin.

175g of rich tea biscuits
300g milk chocolate (or dark, if you want it richer)
75g small marshmallows
45ml golden syrup (3 tbsps)
125g soft butter

  • In a large bowl, crush your biscuits with a potato masher. The bigger the bits the chunkier your Rocky Road, so mash to suit
  • Melt the chocolate, butter and golden syrup slowly together
  • Mix the chocolate into the biscuits - but leave behind 150mls worth of chocolate (enough to cover the top later) 
  • Then mix in the marshmallows and push it all firmly into the baking tin
  • Drizzle over the remaining chocolate, especially into the sides and corners to hold it all together. Smooth over.
  • Leave in the fridge to cool. Cut into pieces, and enjoy.

When I made this, I didn't temper the chocolate properly, so it looked awful when it had chilled. Sprinkle over some icing sugar and voila - instant fix!

Swap the Rich Tea biscuits for Digestive biscuits, and the marshmallows for sultanas and you've got yourself a Fridge Cake. Change around at will - variations could include dried cranberries or some chopped nuts. But fruit? Nuts? Sounds a bit too healthy to me!

And in related news from the Royal Wedding...

Picture from the Daily Mail

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