Delicious rocky road

For this recipe you will need 200 g of digestive biscuits, 140g of butter, 200 g of dark chocolate broken into pieces, 2 tablespoons of golden syrup and as many mini marshmallows that you want who am I to judge you. Add in any other toppings that you would like to the rocky road for example I like putting small jellies in mine or Turkish delight.

Line a deep baking tray with baking paper and set aside for later. Smash the digestive biscuits in a plastic bag with a rolling pin don’t do this for too long though because you want some chunky bits in the Rockyroad you don’t just want fine crumbs. Set the biscuits aside and we can start preparing the base. In a saucepan melt the butter golden syrup and chocolate over a low heat until there are no lumps left. put the biscuits and prepared sauce into a large mixing bowl and add mini marshmallows mix until everything is incorporated and that should be about it. transfer into your prepared pan and refrigerate for at least three hours. Enjoy!☺️

Classic sponge recipe & icing

Ingredients are simple 120g butter or margarine, 120g sugar, 2 eggs, 120g SR flour and a splash of milk or two depending on how thick it is For the icing 120g butter and 330g icing sugar.

Preheat the oven to 350 degrees farenheight or 180 Celsius Add the butter and sugar in a stand mixer and mix until light and fluffy. Add in the eggs one at a time beating them in and it should be able to fall off a spoon easily but not be too runny. Measure out the flower and sift in fold it with a metal spoon until the mixture comes together, make sure to scrape from the bottom of the bowl so there’s no flour left at the bottom. Don’t do this with a spatula because I have found that it leaves little flower pockets behind that doesn’t make a very good cake. Put into the oven to bake for about 15 minutes and test with a toothpick or skewer, if anything sticks to it set it in for another 5-10 minutes until it comes out clean. Then it’s ready! Let it sit whilst you make the icing.

To make the icing whip the butter and icing sugar in the stand mixer on a high-speed starting on a low so that the icing sugar doesn’t go everywhere. When your icing is done you should be able to move about but it doesn’t run down a cake and it’s fairly stiff whatever you do do not add liquids to this at all it starts at A very dry stage and it will take some time to combine into an icing. if it is looking a bit dry you can add some milk but at an early stage it will just split the icing.

Ice the cake as you would like and enjoy! this cake recipe will also make 12 cupcakes and it’s a completely changeable recipe. You can add cocoa powder to make a chocolate cake flavouring you like to complete the perfect cake.

Too good to be true!

Easy Coconut + Chocolate Ice-cream (dairy free)

Ingredients:
800g coconut milk
100g caster sugar
1/4 tsp salt
1 vanilla pod (or vanilla extract, 1 tsp)
1  150g bar of dark chocolate

1. Before proceeding to step two, put your ice-cream machine in the freezer for at least seven hours but preferably over-night.
2. Add the coconut milk, sugar, salt and vanilla to a food processor a mix on high for 30 seconds or more if it isn't smooth.
3. Break the chocolate into bits with your hands and then smash into smallish chunks.
4. Pour the mix into the prepared ice-cream machine and let it start churning for a couple of minutes.
5. Once you see ice crystals starting to form add the crushed chocolate and finish churning.
6. Pour into container and freeze.
7. ENJOY!