With the rain pouring down outside it gives me a perfect excuse to do some making and baking. First off a batch of fruity Rocky Road.
500g milk chocolate
60g golden syrup
150g mini marshmallows
150g glacé cherries
100g digestive biscuits
Break the chocolate into chunks and add to a large pan with the butter and golden syrup. Over a gentle head melt and stir the ingredients. Careful not to burn the chocolate.
Break up the biscuits into small pieces and add to the pan along with the marshmallows, sultanas and cherries. Stir until everything is coated in the chocolate mix.
Pour into your desired deep baking dish. I used a foil roasting tray and lined the bottom with a bit of baking parchment. I didn’t have enough to cover the whole dish as “someone” had used it in their art project! Flatten the mixture down and place in the fridge until the mixture hardens. You can then cut into chunky pieces.
Next a batch of coffee cupcakes
170g castor sugar
170g self raising flour
3 eggs (beaten)
2 heaped tsp Nescafé espresso powder
For the icing:
280g icing sugar
1tsp Nescafé espresso powder (mixed with 2tsp hot water)
½tsp cinnamon powder
Preheat oven to 170°C (fan)
Cream together the sugar and butter until soft and pale in colour. Add the beaten egg gradually. Fold in the flour and coffee powder. Spoon into cake cases and put in the oven for 15-17 minutes.
Once the cakes are cool place all the icing ingredients into a dish and either mix by hand with a wooden spoon or in my case I used my food mixer. Place icing into an icing bag and pipe on top of the cakes. Decorate with grated chocolate or whatever your heart desires!
Now back to the sock knitting!