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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.

Ingredients
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

Instructions
  • 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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