CherrySimone's Blog

A creative blog, written at gun point. Watch me Procrastinate.

ROCKY ROAD/ Tiffin!

leave a comment »

Shh! Don’t tell anybody but this is a backdated entry- actually written at 02.02am on 30th of March but posted to look like it was written on 26th of March…

SO! Dad’s show last night was excellent! And the rocky road went down a treat! My brother had 4 peices before we even left the house – HANDS OFF!

I’d never made Rocky Road (or Tiffin) before, nor had I even eaten Rocky Road (nor Tiffin or Fridge Cake) before this first attempt so to get myself on the right track I consulted the oh great Tintanet. And Bing can feck off, every body knows Google’s the bestestest.

(words in italics are LIES or opinions)

The first result on Google for “Rocky Road” was this recipe By Nigella Lawson:

(words in colour are my input!)

Description

No one is ever going to complain about having one of these in their lunchbox, and they’re pretty handy to have around in a kitchen for a quick, snatched burst of energy at any time. This is a lie, however, they ARE handy around the kitchen if you want a sweetie, nomnom or if your sugar-addict brother is visiting… and they get eaten pretty quickly if you take them to a SoundSwell Show!

Ingredients

125g/4½oz soft unsalted butter
300g/10½oz best-quality dark chocolate, broken into pieces
3 tbsp golden syrup
200g/7¼oz rich tea biscuits
3/4 of a jar of Maraschino Cherries, a dash of the liquer from the jar and a greatering of Chili (I keep chillies in the freezer because I’m a WHUSS and can’t handle much as a time- this way they don’t go icky AND they’re nice and hard so I can just finely great some in to food as I go) for the ADULT RockyRoad
Sultanas and Dried Citrus Peel and roughly chopped Jaffa Cakes for the Kid-safe version.
100g/3½oz mini marshmallows

2 tsp icing sugar, to dust

Method

1. Heat the butter, chocolate and golden syrup in a heavy-based saucepan over a gentle heat. Remove from the heat, scoop out about 125ml/4½fl oz of the melted mixture and set aside in a bowl.
2. 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.
3. Fold the biscuit pieces and crumbs into the melted chocolate mixture in the saucepan, then add the marshmallows, orange peel and jaffa cakes, chilli and cherries . With the Kids version I found that if you add Marshmallows while the chocolate mix is quite hot then the marshmallows MELT! This is then GREAT FUN to stir the mix- seeing stringy marshmallow webs everywhere- but people may prefer their mallows not to loose composure 😉
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/4½fl oz of the melted chocolate mixture and smooth the top with a wet spatula.
5. Refrigerate for about two hours or overnight.
6. To serve, cut into 24 fingers and dust with icing sugar.
7. Give bowl to mother to scrape because she was SO supportive of your blue mood and of your need to put odd things in to the tiffin.

Above: Adult
Below: Child-safe “Muuuuum! Where’s the corner of this Rocky Road gone?”
“I had to test it”

Mi madre thought these were a danger to human-kind and so cut the pieces again in  to 2cm squares. Still they were ALLLL polished off by SoundSwell and their audience members.

SUCCESS IS sickly SWEET!

Advertisements

Written by Cherise

March 26, 2010 at 1:01 am

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: