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.

Thursday, 5 May 2011

rocky road tiffin

Rocky roads are one of my all time favourites, (are they cakes? or biscuits?) both to eat and to bake. Which is ironic really as there is no actual 'baking' involved. My favourite part of the rocky road process is the melting of the chocolate. It's like being a child all over again. There's also something quite therapeutic about recipes that require throwing all of the ingredients into a bowl and simply mixing. So whilst searching through my cupboards for some cake-related inspiration I pulled out a sticky tin of golden syrup. My thoughts turned to chocolate tiffin. So came about my most recent creation, an amalgamation of tiffin and rocky road. Fit to bursting with biscuit, raisins and marshmallows, what's not to like?
rocky road tiffin
500g Cadburys milk chocolate
175g butter
4 tbsp golden syrup
150g digestive biscuits
100g cornflakes
100g sultanas
100g marshmallows
100g white chocolate (optional)
1. Place 300g of the milk chocolate into a large heatproof bowl with the butter and syrup and melt over a pan of simmering water.
2. Crush the biscuits and cornflakes and chop up the marshmallows. 3. Stir all of the ingredients, except the white chocolate, into the melted chocolate mixture until evenly coated.
4. Pour the mixture into a into a 23cm square baking tin lined with greaseproof paper and level with the back of a spoon.
5. Chill in the fridge for 3-4 hours.
6. Melt the remaining 200g of milk chocolate and pour this over the chilled mixture. Chill for a further couple of hours until set.
7. If using the white chocolate, melt it and drizzle over the top of the cake. Chill until set and ready to be sliced and served.