i like to bake. cakes and pies and biscuits and bread. sometimes i make lemon curd and sticky jam and put it in pretty little jars. i sell it all at markets. and then i write about it here.

Friday, 5 November 2010

i heart baileys

Baileys, condensed milk, 70% dark chocolate. Three of my all-time favourite baking ingredients. So needless to say, a recipe that includes all three really does get my fingers twitching for that mixing bowl. Teamed with a Baileys half-price special in my local supermarket, there was no way that these Baileys Rocky Roads were going unmade. Having returned to a hectic week at school on Monday after a blissful half-term holiday, dinners have consisted more of soup out of a tin than Nigella-esque creations. But with a market looming on Sunday I have the best excuse to spend my weekend sifting, mixing and whisking.

Right, back to those Baileys delights. I have to say my favourite part of the process was melting the three aforementioned ingredients together. Add in some butter and you have a dark, glossy mixture that is extremely hard to resist. I didn't. The result was less of the classic
Rocky Road
and more of the classic Brownie. But when it tastes this good, who's going to quibble over classification. Try it.
baileys rocky roads
200g dark chocloate
100g condensed milk
50ml Baileys
25g butter
75g sultanas
75g white chocolate (chopped)
75g crushed digestive biscuits
200g mini white marshmallows
100g white chocolate (for drizzling)
1. Place the dark chocolate, condensed milk, Baileys and butter into a large saucepan and melt.
2. Stir in the sultanas, white chocolate, digestive biscuits and marshmallows.
3. Line a swiss roll tin with greaseproof paper and press the mixture into the tin.
4. Cover and leave in the fridge to set.
5. Drizzle with the melted white chocolate, cut into thick slices and serve.