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The Rocky Road to Success

rockyroad

The end of another term is, somehow, drawing near and the minds of many are turning to how the Easter vac will be spent. For some it will mean returning home to eat inordinate amounts of chocolate with friends and family; for others it will mean jetting off to some exciting location; but for those staying in Oxford, to cram for impending finals, life may not be quite so much fun. Just because things are getting stressful doesn’t mean that the aforementioned, inordinate amounts of chocolate are off limits though. Spending a while, one evening maybe, preparing a chocolatey treat for the next day may be a great way to unwind and is sure to brighten your day and that of anyone who you decide to share the fruits of your labour with.

Fridge cake or Tiffin was first invented in Scotland in the early 20th century. Since then it has transformed into rocky road (and similar dishes) that many know and love today. Rocky road is incredibly easy to make and, while not healthy, is sure to provide a quick energy boost and a much needed pick-me-up for those revising over Easter.

Ingredients:
100g dark chocolate
100g digestive biscuits
50g marshmallows
70g butter or margarine
1 tbsp Golden Syrup
Icing sugar (optional)
~40g raisins or other dried or crystallised fruit (optional)
~40g chopped nuts (optional)

Method:
1) Chop the marshmallows roughly into quarters; break the digestive biscuits into bite-sized pieces and break up the chocolate.

2) In a microwave-proof bowl, melt the butter or margarine on a medium or medium high setting.

3) Add the chocolate and golden syrup to the butter and continue to heat in the microwave, stirring regularly. It’s tempting to rush here but it’s really not worth risking burning the chocolate, it’s also a chance to make the most of the glorious smell.

4) Once the chocolate has melted completely, add the biscuit, marshmallows, fruit and/or nuts. Stir thoroughly to distribute the ingredients throughout the chocolate.

5) Pour this mixture into one or two (cleaned and dried) takeaway food container (the kind that Noodle Nation use) and leave to cool to room temperature before placing in the fridge overnight.

6) Dust with a little icing sugar (if desired) and break the finished product into pieces. Enjoy!

Of course, this recipe could be finished in a baking tray but take away food containers are generally more abundant in a student kitchen. What’s more, it means that your delicious snacks are pre-packed to be smuggled into a library of your choosing and the amount of washing-up is vastly reduced. I did once try to do every step of this recipe in a take-away box only to discover that they, unsurprisingly, do not make great mixing bowls. While that experiment may have failed others are sure to be more successful and it is well worth trying different toppings and ratios of ingredients to suit your tastes.

IMAGE/ Andreas Ivarsson

 

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