I’m sure a psychologist would have a lot to say about Rocky Road being the recipe of choice post move. I had high hopes of stock piling recipe posts so that I could seamlessly blog away this past month despite the near breakdowns, running out of bubble wrap, learning to disconnect fridge freezers from junction boxes, house buyer gazumping and generally enduring one of the most stressful times in my life.
I’m pretty sure I’ve come out the other side addicted to sugar yet somehow lighter and before I try to ween myself off the white stuff thought I’d have one last hurrah. It is also a recipe that requires next to no equipment or technical ability so seemed the perfect thing the christen the new kitchen. To Nigella’s recipe I added hazelnuts and raisins and swapped the rich tea biscuits for digestives.
125g unsalted butter
300g good-quality dark chocolate (70% cocoa), broken into pieces
3 tbsp golden syrup
200g digestive biscuits
100g mini marshmallows
2 tsp icing sugar, to dust
Heat the butter, chocolate and golden syrup in a heavy-based saucepan over a gentle heat. Remove from the heat, scoop out about 125ml of the melted mixture and set aside in a bowl.
Place the biscuits into a plastic freezer bag and crush them with a rolling pin until some have turned to crumbs but there are still pieces of biscuit remaining.
Fold the biscuit pieces and crumbs into the melted chocolate mixture in the saucepan, then add the marshmallows, hazelnuts and raisins.
Tip the mixture into a 20cm/8in square baking tin and smooth the top with a wet spatula. Pour over the reserved 125ml of the melted chocolate mixture and smooth the top with a wet spatula.
Refrigerate for about two hours or overnight.
To serve, cut into 20 squares and dust with icing sugar.