I have been wanting to make a rocky road Christmas pudding since my friend Niamh made a gorgeous (non-dairy free) one for a raffle at work lately.
My plan was to use plain chocolate, golden syrup, mini marshmallows and ginger nuts. I wasn’t quite sure of amounts so I googled and ended up following a recipe from nigella.com for rocky road crunch bars. I modified ingredients to suit what I had available. I think it was too sweet so in future I would use maybe just 1 tablesp golden syrup.
Recipe: Rocky Road Bars
300g dairy free plain chocolate
3 tablesp golden syrup
100g mini marshmallows
200g ginger nut/rich tea biscuits
icing sugar for dusting
Melt golden syrup, chocolate and margarine in a bowl over boiling water.
Crush biscuits in freezer bag with a rolling pin or your children’s toy hammer, whatever’s handy :) (This is also good for working out pre-Christmas stress!) You want a mixture of big and small bits of biscuit.
Mix biscuits, honeycomb and mini marshmallows in a bowl. Pour over 2/3 of chocolate mixture and stir.
Fold out onto a tray lined with baking paper and smooth out. Cover over with remainder of chocolate mixture.
Allow to set in a cool place or in the fridge. Cut into bars and dust with icing sugar.
If you wish to make a pudding shaped version, line a pudding bowl with baking paper and pour mixture in to bowl and allow to set.
To make it snow topped, roll out some white fondant icing and drape over the top.
Joining #FreeFromFridays with this recipe on 21st August 2015.