Friday Sep 02, 2011

The perfect Rocky Roads recipe

In light of recent news and a deep sense of frustration within the MTB community, we felt it vitally important to clear up an confusion about the perfect Rocky Roads recipe, so here it is...


  • 125g/4½oz of soft, delicious unsalted butter

  • 300g/10½oz of the finest quality dark chocolate, broken into pieces

  • 3 tbsp of everyone's favourite, golden syrup

  • 200g/7¼oz or rich tea biscuits (or any biscuit really)

  • 100g/3½oz of mini marshmallows

  • 2 tsp of icing sugar to make them look pretty

Preparation method

  1. Heat the butter, chocolate and golden syrup in a saucepan over a gentle heat. Once melted together, remove from the heat and scoop out about 125ml/4½fl oz of the melted mixture and save that for later.

  2. Place the biscuits into a plastic freezer bag and remove any anger or tension you may have recently acquired and crush them with a rolling pin until some have turned to crumbs BUT there are still pieces of biscuit remaining.

  3. Mix the biscuit pieces and crumbs into the melted chocolate mixture in the saucepan, then add the marshmallows.

  4. Tip the mixture into a 24cm/9in square baking tin and level it out.

  5. Pour over the left over melted chocolate mixture and smooth the top with a wet spatula.

  6. Refrigerate for about two hours or overnight.

  7. To serve, cut into 24 fingers and dust with icing sugar.


Channels: UCI MTB World Championships DHI 2011, UCI MTB World Cup 4X 2011, UCI MTB World Cup DHI 2011, UCI MTB World Cup XCO 2011, Mountain Bike