- Break up both kinds of chocolate into pieces and put into a heavy-based pan to melt with the butter and syrup over a gentle heat.
- Put the biscuits into a freezer bag and bash them with a rolling pin to get big and little sized crumbs; you want some pieces to crunch and some sandy rubble.
- Put the brazil nuts into another freezer bag and also bash them so you get different sized nut rubble.
- Take the pan off the heat and add the crushed biscuits and nuts, whole glace cherries and marshmallows. Turn carefully to coat everything with syrupy chocolate.
- Tip into a foil tray, smoothing the top as best you can, although it will look bumpy.
- Refrigerate until firm enough to cut, which will take 1 1/2 to 2 hours. Then take the set block of rocky road out of the foil tray ready to cut.
- Dust the top with icing sugar. You can also add edible glitter to add to that festive kitsch look.
- With the long side in front of you, cut it into 6 slices down and 4 across, so that you have 24 pieces.
Okay, forget fudge, forget mince pies (well you don’t have to as they are rather nice too) BUT if you ask me, the best homemade sweet treat to make at Christmas is Rocky Road. I’m not talking about the usual, plain old Rocky Road – this one is special. It’s had magic dust waved over it by the Fairy Godmother of baking Nigella and it is AMAZING!
So, instead of Rich Tea biscuits you use Amaretti biscuits plus Brazil nuts. You mix dark chocolate in with the milk. Glace cherries become Rudolf noses and the icing sugar is a lovely snow drift. It tastes really luxurious and makes the BEST gift for friends and family EVER (they will love you for it).
Here’s how you make it:
250 g dark chocolate (70% cocoa solids)
150g milk chocolate
175g soft unsalted butter
4 x tblsp golden syrup
200g amaretti biscuits (the crunchy ones)
150g shelled brazil nuts
150g red glace cherries
125g mini marshmallows
Icing sugar to dust – edible glitter optional
I’ve been making batches of this and wrapping them up for friends and family for a few years now and it has firmly become part of my Christmas tradition. Make sure you save some for yourself too – it goes down well with coffee or hot chocolate laced with booze.
What’s your favourite treat to make at Christmas time?