Wet weather on an Easter weekend – what a surprise! Still, at least my raised beds are being rebuilt down at the allotment today, so I can look forward to getting started with the new season’s planting very soon. And it’s a perfect excuse to prepare some chocolatey treats for Easter and my weekend visitors whilst I’m stuck inside. My very kind neighbour, even more baking-mad than me, if that’s possible, has just brought round some warm home-made hot-cross buns, which I’ll look forward to with my cup of tea later.
I was thinking more along the lines of Malteser Rocky Roads for my creation. I first tasted these at an open day at my son’s university (Bath) and felt compelled to hunt down the recipe online when I got home. If their aim was to sweet-talk prospective students into going to Bath, they certainly succeeded – they are scrumptious! I think the recipe I discovered (now a much-splattered cutting in my long-suffering recipe file!) was originally a Gordon Ramsay invention – but I’ve adapted it slightly as ever by adding some dried fruit and reducing the Malteser content – mainly because I couldn’t find bags with the precise Malteser content he specifies! If you want to give the fruit a miss and use all Maltesers, I can vouch for that too….
MALTESER ROCKY ROADS
250g dark chocolate, broken into pieces
8 digestive biscuits, crushed
55g dried cranberries (or chopped dried apricots or sultanas – your choice!)
60g mini marshmallows
Icing sugar to dust
Line a rectangular 15 cm x 30 cm baking tin with foil and grease lightly.
Melt the chocolate and butter in a large glass bowl over a pan of simmering water. Remove from heat and set aside for 10 minutes so it isn’t too hot when you add the Maltesers.
Stir the crushed biscuits, marshmallows, dried fruit and Maltesers gently into the melted and cooled chocolate until well mixed.
Transfer to the prepared tin and refrigerate until set.
Dust with icing sugar before serving.