Rocky Road

So. Rocky Road. I'm not even going to pretend this is a recipie, more a mixing of gorgeously delicious ingredients, pouring into a tin and chilling. Big of flavour, hugely customisable and such a good gift. I made this for my sister in law's birthday. Coupled with a MAC 217 make up brush and a Topshop statement necklace, I think thats a pretty awesome present (not biased in any sense of course...)

It is also a brilliant thing to take to parties, you can make a batch up the day before and either take the tin along (in which case I  use the disposable aluminum tins as its makes it SO much easier) or get some pretty bags or cellophane and tie some squares up with ribbon. I imgaine its also a great recipie to make with kids - assuming you dont get them involved in the chocolate melting stage.

I made this with brazils, mini marshmallows and rich tea biscuits as my main 'rocks'. However, add whatever you'd like - walnuts, macadamias, pecans and almonds would all be amazing in this, as would biscotti or gingernuts? In fact, gingernuts with crystallised stem ginger would be amazing. All over that one. Marachino cherries could be good if you like that sort of thing? Raisins, dried cranberries (so festive!), or other dried fruit would be lovely. You could add cinnamon or allspice for a seasonal take on it. I personally need the mini marshmallows in there, so small and squigdy.

Taken from Nigella Lawson's Rocky Road

125 grams soft unsalted butter
300 grams dark chocolate (minimum 70% cocoa solids) broken into pieces
3 tablespoons golden syrup
300 grams Rich Tea biscuits
200g Brazil nuts, bashed in their packet
150 grams mini marshmallows
Icing sugar (for dusting)

1. Bash the chocolate bars in their packets to break into small pieces (and relieve stress)


2. Pop the butter, chocolate and golden syrup in a heavy-based saucepan, and warm gently until melted. Remove about 1/2 - 3/4 of a cup of the melted goodness and set aside. This is for drizzling over the top in a moment.


3. Crumble the biscuits into a bowl, along with the bashed up Brazils and the mini marshmallows.


4. Tip this crumbly mixture into the melted chocolate. Stir until everything is well combined


5. Scrape the mixtute into a foil tin or baking tray. Smoosh it all down and get it as flat as possible. Pour over the reserved melted chocolate mixture, and smooth it out as best you can.


6. Refrigerate overnight, or for a minimum of two hours.


7. Cut into bars, squares, or any other shape your heart desires. Dust with icing sugar if desired.

So naughty, but so, so nice...