As a teacher the summer term is normally my favourite time of year. Sunshine, sports days, less stress, the count down to the summer holidays. Unfortunately it’s not quite working out like that at the moment. It’s been a busy few weeks so I thought I whip up a batch of rocky road to keep us all going. I also made some banana muffins but these were an EPIC failure (both in looks and taste) so I’m not even going to post them (yes, they really were that bad!)

My introduction to rocky road came about 6 years ago when I used to work with a teacher who made THE most amazing cakes. She would make a batch of rocky road which she’d bring in and they would be gone in minutes. We were pretty much obsessed with them in the staff room and they were always requested. This was my first attempt and I think future attempts will need a little refining. The beauty of it is that it requires no baking. When you look at recipes on the Internet you will find all sorts of different versions with different ingredients. The combinations and possibilities are endless. Do you go for rich tea biscuits or digestives? Milk chocolate, dark chocolate or both? Fruit or no fruit? Nuts or no nuts? I opted for a simple Nigella recipe from the BBC website that you can find here. There is also a Christmas version as well. I decided to add some glace cherries as I had some that needed using up – Mr Birdie was not keen on these and has advised me that in future raisins would be a better addition (this has been noted!)



125g unsalted soft butter
300g dark chocolate, broken into pieces
3 tbsp golden syrup
200g rich tea biscuits
100g mini marshmallows
150g glace cherries (optional extra)
2 tsp icing sugar, to dust

1) Heat the butter, chocolate and golden syrup in a heavy-based saucepan over a gentle heat.

Once melted, remove from the heat, scoop out about 125ml of the melted mixture and set aside in a bowl/jug.
2) Place the biscuits into a freezer bag and crush them with a rolling pin until some have turned to crumbs but there are still some pieces of biscuits remaining (this can be very therapeutic!)
3) Fold the biscuit pieces and crumbs into the melted chocolate mixture in the saucepan, then add the marshmallows and the cherries.

4) Tip the mixture into a 24cm/9in square baking tin and smooth the top with a wet spatula.


5) Pour over the reserved 125ml of the melted chocolate mixture and smooth again.


6) Refrigerate for about two hours or overnight.
7) To serve, cut into 24 gingers and dust with icing sugar and enjoy!

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