The Daily Telegraph - Saturday

ROCKY ROAD

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This is great for using up ingredient­s lying around in your cupboard. You can use other colourful chocolates instead of mini eggs, and substitute mini marshamllo­ws for dried fruit and glacé cherries, for instance. These are really fun to decorate with kids.

Makes 12 pieces

INGREDIENT­S

350g dark or milk chocolate (or a combinatio­n of both), roughly chopped

100g butter

90g golden syrup

Zest of 1 orange

220g biscuits (digestives or shortbread work well), placed in a plastic bag and roughly crushed with a rolling pin 150g mini eggs, placed in a plastic bag and roughly crushed with a rolling pin 80g mini marshmallo­ws

METHOD

h Line a 20x20cm square tin with baking paper. Ensure that the paper extends over two opposite sides of the baking tin; this will make it easy to take out later. h Place the chocolate, butter, golden syrup and orange zest in a heatproof bowl. Melt in 15- to 30-second bursts in the microwave, stirring well after each. Don’t overheat as the chocolate may seize. h Add the biscuits, 60g of the crushed mini eggs, and the marshmallo­ws. Stir together until coated with chocolate. Spoon into the tin and press together. Top with the remaining crushed mini eggs. h Place in the freezer for 30-45 minutes, or fridge for two to three hours. h Once completely chilled, remove from the tin and peel off the baking paper. Place on a chopping board and use a sharp knife to cut into 12 pieces to serve.

 ??  ?? This fridge cake is really fun and easy for kids to decorate
This fridge cake is really fun and easy for kids to decorate

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