No-Bake Rocky Road

Hidden inside these rocky road style cakes are a surprise of your kids’ favourite sweets like marshmallows and honeycomb. You could even make them healthier by using chopped dried fruits and nuts instead.


For the rocky road cake...

  • 110 g Briddlesford Butter (unsalted) (cubed, plus more for the tin)
  • 150 g Digestive Biscuits
  • 90 g Golden Caster Sugar
  • 2 tbsp Golden Syrup
  • 1 tbsp Cocoa
  • 50 g 50% Cocoa Solids Chocolate (broken into pieces)
  • 150 g Chocolates and Sweets (We use Malteaser Bunnies, caramels and mini-eggs.)

For the topping...

  • 75 - 100 g 50% cocoa solids chocolate (broken into pieces)


For the rocky road cake...

  • You will need a 24x11cm loaf tin or terrine, or the equivalent square tin. Butter the tin and line it with clingfilm, allowing a generous excess to overhang the edges.
  • Crush the biscuits into small pieces by placing them in a polythene bag and bashing with a rolling pin.
  • In a small pan, very gently melt together the butter, sugar, syrup, cocoa and chocolate. Remove from the heat and cool until tepid. 
  • Add the biscuits and stir in the chocolates and sweets. Mix well and spoon into the tin. Cover the top with the excess clingfilm and set in the refrigerator for a few hours. 
  • Once set, remove the cake from the tin by pulling on the clingfilm and easing it out with a knife. Turn it out on to a serving plate.

For the topping:

  • Place a small heatproof bowl over a saucepan of gently simmering water, making sure the base of the bowl does not touch the water. 
  • Add the chocolate to the bowl and heat until it melts, stirring only very occasionally, then pour over the cake.
  • Store in the refrigerator (preferably hidden) until you serve it. It will cut much more easily if it is not kept for too long at room temperature.