Promiseland Parents - Rocky Road Fruitcake Recipe
- Jennifer Roberts
- Apr 5, 2009
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If you are one of the parents at Promiseland who have been asking Tracy Gregory for this recipe, you need wait no longer to rustle up some Rocky Road Fruitcake for yourselves! When you've made it, take the opportunity to sit down with a cuppa and a piece of Rocky Road in front of your computer and take a look at all the projects that PBC provides. Alternatively listen to the latest sermon series or a short talk from the Sermons page! Don't forget to make a little extra for the tea and cakes to share at PBC after the Great Pembury Litter Pick on 26th April. Bring them in to PBC Office nearer the date. Thank you.
Fruity ‘Fridge Cake (Rocky Road)
This is a great recipe for kids to do as very little baking is required. You can actually put any sweet ingredients you like and if you want to appeal specifically to adults sometimes a drop of rum or brandy just sets it off!
Crumbled chocolate digestive biscuits (I use chocolate orange hobnobs)
Mini marshmallows
Milk, white or plain chocolate (according to preference or mix it up!)
Vanilla essence
Unsalted butter (ratio of 1:2 with chocolate)
Raisins/sultanas/dried cranberries/dried apricots (your preference)
Chopped glace cherries
Chocolate chips
Chopped nuts (optional - watch out for the allergies)
Icing sugar
I have not put any quantities in this as it is very much a "whatever you fancy". I usually use a whole pack of biscuits and then play it by ear!
Melt the chocolate and butter over a gentle heat - do not allow to boil. Stir until smooth. Leave to cool. Add the a few drops of vanilla essence.
Crumble the biscuits, add the rest of the dry ingredients. Mix well.
Pour the melted chocolate mix over the dry ingredients and stir until well coated.
Spoon into a lightly greased oblong shallow tin/dish and press out evenly with a spoon.
If it looks like there is too much of the dry ingredients and not enough chocolate holding it together, simply melt some more and pour it over the top!
Cover and refrigerate for several hours (overnight is ideal).
Sprinkle with a dusting of icing sugar.
Cut into squares/fingers and keep refrigerated until needed.
Some US recipes layer the dry ingredients between rows of the melted chocolate to get a different effect.


