I made some Rocky Road/Fridge Cake for work this week (publishing involves a lot of cake) and since people seemed to like it quite a lot I thought I’d share the recipe.
It’s really easy to make, and you can keep it in the fridge for a few days so it’s great If you need to make something in advance. To be honest, it’s pretty much just fat and sugar, so it would probably last a really long time if you could stop yourself eating it.
200g rich tea biscuits
3 tablespoons of golden syrup
200g dark chocolate
100g milk chocolate
100g mini marshmallows
- Bash up the rich tea biscuits in a clear sandwich bag until you fairly equal parts of biscuit dust (crumbs, I suppose…) and small pieces of biscuit. I use a rolling-pin, which I find quite therapeutic, but if you want to be super bookish then I guess you could smash up the rich tea biscuits with a hard back book. When you have them as you like them, pop them in a big mixing bowl to wait for the wet ingredients.
- Melt the butter into a pan over a very low heat, and when it is all liquid (or near enough) add in the golden syrup and stir over the heat until they are melted together. When they are, take the buttery goodness off the heat and add in the chocolate. I like to have it ready broken into squares. I don’t add the chocolate when the pan is on the heat as it can burn and then it will never melt.
- Tip half the chocolate mixture into the biscuits and mix until they are all covered. Then add in the marshmallows and mix some more.
- Squash the mixture firmly into a baking tin so that it’s quite densely packed and when you’re happy with it, pour the other half of the chocolate mix across the top and spread out.
- Pop in the fridge until cold, then enjoy the chocolatey biscuit goodness with a good book and a nice cup of tea.