Rocky Road Cake

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• Step 1

  A no-bake cake. Easy peasy to make and everyone loves it.
  I used ready roasted hazelnuts with their skins off, but if you prefer to roast your own: place the hazelnuts in a single layer on a baking tray and roast in a 180ºC/350ºF/gas 4 oven for 5 to 8 minutes or under the grill for 2 minutes until browned, checking regularly that they aren’t burning.

• Step 2

  To make the cake, begin by lining a 20cm square tin with clingfilm, leaving bits overhanging the sides so you can lift the cake out easily.

• Step 3

  Break the biscuits into small pieces, smaller than bite-sized, but not reduced entirely to crumbs.

• Step 4

  Melt the chocolate, butter and golden syrup in a large heatproof bowl set over a pan of simmering water.
  Remove the bowl from the heat and stir in the broken biscuits, then add the dried fruit, nuts and marshmallows.

• Step 5

  Stir well, then pour into the prepared tin and refrigerate for 6 hours.
  Lift out of the tin and peel off the clingfilm. Cut into sixteen chunks.
  Watch people devour.

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