Saturday, 4 September 2010

Rocky road

Very like tiffin but with the classic rocky road combination of chocolate, biscuit and marshmallow.

Makes: 18-24 pieces
Takes: 20 minutes + at least 2 hours chilling time


4 1/2 oz (125g) unsalted butter
10 1/2 oz (300g) good quality dark chocolate
3 tbsp golden syrup
7 1/4 oz (200g) rich tea biscuits
4 oz (100g) mini marshmallows

  1. Grease and line an 8x10 inch oblong tin.
  2. Put the butter into a large, heavy-based saucepan. Break the chocolate into pieces and add to the pan with the syrup. Melt over a gentle heat and stir well.
  3. Scoop out about 4 1/2 fl oz (125ml) of the chocolate mixture and set aside in a bowl. Leave the rest to cool slightly in the pan.
  4. Meanwhile, put the biscuits into a plastic freezer bag and crush them roughly with a rolling pin - some should be crushed into crumbs, but make sure you leave some as larger pieces too.
  5. Fold the biscuits into the chocolate in the pan then add the marshmallows. Tip into the prepared tin and smooth the top with a wet spatula.
  6. Pour over the reserved chocolate and smooth again with a wet spatula. Refrigerate for at least two hours, or overnight.
  7. Cut into 24 pieces. Keep in an airtight container in the fridge.
You can add dried fruit, glace cherries, chopped nuts etc to vary the recipe if you wish!