I don’t always feel like blazing a trail.  Every now and again, it’s nice to follow in the footsteps of those who share a passion for similar things and are willing to create and share with the kind of gusto that I secretly hope I have.  My thanks, then, to Nigella Lawson for her commitment to artery-blocking sweet treats and flavours that pack a punch.

Not many Christmas’s ago, the plucky, self-acclaimed domestic goddess shared her recipe for Christmas rocky road bars.  I enjoyed making them and have adapted them each year since to suit my own taste.  This year, I’ve been most happy with the addition of glace ginger.  I knew it would come in handy at some point!  The following recipe is extremely simple, in the same way that the no bake chocolate cake was.  A great one to make with children and so quick to put together.  With only a day or so before the big day, you could easily empty your cupboard of fun stuff and combine it in syrup, butter and chocolate!

Festive rocky road bars (Adapted from Nigella Lawson)

300g dark chocolate

170g butter

125g milk chocolate

100g glace cherrries

100g glace ginger

100g amaretti biscuits

100g almonds

100g marsh mallows

4 tblspoons golden syrup

1 tspoon vanilla extract

Melt the butter and chocolate in a deep saucepan over a low heat.  Stir in the vanilla and the syrup.  Pour in the almonds, cherries and ginger and stir until coated.  Next, crush the biscuits, but not too finely, and mix into the chocolate.

Take the pan off the heat and stir in the marsh mallows.  Tip the mixture into a tin lined with baking paper and refrigerate for a couple of hours until set.  Cut into bars and dust with icing sugar.  Sneak into the kitchen at every opportunity to stuff one into your mouth.

Tomorrow, my sausage and apricot terrine!