Recipes
Rocky road
Create your own version of this favourite fridge cake by adding other gluten-free ingredients, like jelly beans and raisins
Create your own version of this favourite fridge cake by adding other gluten-free ingredients, like jelly beans and raisins
(5 votes)
Cook: 10 Mins
Serves: 20
Price: 36p per serving
Nutritional Information
Each 41g serving contains
Energy
866kj
207kcal
866kj
207kcal
10%
Fat
13.1g
13.1g
Med
19%
19%
Saturates
7.4g
7.4g
Med
37%
37%
Sugars
16g
16g
High
18%
18%
Salt
0.25g
0.25g
Low
4%
4%
of your reference intake.
Typical energy values per 100g:
2112kj/505kcal
Typical energy values per 100g:
2112kj/505kcal
Ingredients
150g butter or sunflower spread
3 x 85g bars Kinnerton Luxury Dark Chocolate, broken into cubes
3tbsp golden syrup
80g Chosen by you Pink & White Mini Mallows (contain cornstarch but not gluten)
60g dried cranberries
60g shelled pistachios
150g Chosen by you Free From Chocolate Digestives, broken into small pieces
Method
1
Line a 20cm x 25cm cake tin with baking paper. Melt the butter with the chocolate and syrup over a low heat, stirring, until smooth.
2
Put the mini mallows, cranberries, pistachios and biscuits into a bowl. Pour over the melted chocolate mixture and mix well. Spoon into the tin and allow to cool.
3
Chill for 3 hrs, then cut into 20 pieces.