California Raisin Festive Rocky Road

California Raisin Festive Rocky Road – by Charlotte White

You know those recipes which are almost embarrassingly easy to make? The ones where you feel the need to qualify any compliment with a confession of how little work went into the making? This is one of those recipes and I feel no shame.

This is the time of year where time is at its most precious. There may be days when you just don’t have the hours to put in to labouring in the kitchen and need something that can be whipped up in five minutes in your pyjamas for an onslaught of visitors the following morning!

Plus, this is a great way to introduce young children to the wonders of baking without the need for hot ovens or sharpened utensils. It’s a win-win recipe and a personal favourite.

California Raisin Festive Rocky Road - by Charlotte White


200g milk chocolate
100g dark chocolate
100g unsalted butter
60ml golden syrup
200g digestive biscuits (broken pieces or chocolate covered balls of)
200g California raisins
150g pistachios (shelled but not peeled)
150g mini marshmallows
assorted Christmas sprinkles

You will need:
8” square silicone cake tin

  1. Because Rocky Road is held together with quite a lot of chocolate, use chocolate that you enjoy eating. Cheap chocolate makes cheap tasting Rocky Road. I use a mixture of milk and dark chocolate to please the tastebuds of everyone in my house! Break the chocolate into a large heavy bottomed saucepan.
  2. Add butter and golden syrup to the saucepan and heat very VERY gently, watching like a hawk and stirring until nearly all the chocolate has melted. Remove the pan from the heat and continue to stir until all has melted.
  3. Allow the hot chocolate mixture to stand while you combine the other ingredients in a large bowl. You can use broken pieces of digestive biscuits or the little chocolate covered digestive biscuit balls than come in bags. Separate the California raisins, which can sometimes become stickily stuck together, chop the pistachios a bit if you like but leave the pieces large, and toss in the marshmallows that you have not eaten while the chocolate was melting.
  4. Tip the fruit, nuts, and naughtiness into the chocolate mixture. Stir everything together so that the chocolate has coated everything.
  5. Tip into a silicone baking tin and press down into the corners.
  6. Sprinkle with a festive selection of sprinkles and allow to set at room temperature. You probably won’t need to refrigerate at this time of year!
  7. Once set, carve into servings and enjoy the adulation from your guests as they enjoy your ‘efforts’

To see other Christmas recipes – click here

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