Rocky Road crunch bar


I’m always trying to persuade my children that a proper apple crumble or steamed pudding is the thing to have for Sunday lunch. But it falls on deaf ears – when I ask them what they’d like me to cook, they unanimously scream Rocky Road. It’s their current crush. It’ll pass.

It’s a generic well-published recipe, with very few real variations. But, the top-tip I got from the Nigella Lawson recipe is to use rich tea biscuits. Most food writers suggest digestives, which are perfectly fine, but they’re not quite as crunchy and can become a bit too crumbly. I also like cherries in mine, my children do not – so instead of mixing them in, I dot them across one end (my end) before applying the final smothering of chocolate.

100g rich tea biscuits

100g little marshmallows

100g glace cherries

120g unsalted butter

3 tablespoons golden syrup

300g top-quality dark chocolate (aim for 70% cocoa solids)

Drip a little oil into the bottom of a shallow baking tray (mine is 12×8 inches and just 1 inch deep). Then cover with a large piece of cling film. The oil is there to get the cling to stick to the bottom, just a little, so it doesn’t slip about.

In a mixing bowl quickly break up the biscuits; the ideal texture is mostly shards, nothing bigger than a quarter of a biscuit, and not too many crumbs. Add the marshmallows and cherries, and mix it up a bit.

In a small non-stick pan gently melt together the butter, golden syrup and chocolate. Keep stirring it regularly with a plastic spatula. Once that has all melted, pour three quarters of the chocolate over the biscuit rubble and mix thoroughly. At first you’ll think there’s insufficient chocolate, but persevere and keep mixing – it’ll be fine.

Tip the chocolate coated rubble into the baking tray and smooth it down as best you can with the back of the spatula. Now pour the remaining chocolate over the top. Tidy up the top again. Place it, uncovered, in a fridge for a few hours, or overnight.

To serve, simply lift the whole thing out and cut into mean little slices (it is incredibly rich). Dust with a sprinkling of icing sugar or cocoa powder, if you like. Eat it as a cake with a coffee-shop sized cappuccino, or dress it up for pudding with ice cream, or crème fraiche, or perhaps some squirty cream.