Julie Walters'

Hokey pokey rocky road

  • Preparation time: 1 1/2 hours
  • Cooking time: 20 minutes, plus 3-4 hours chilling time
  • Serves: 20 pieces

Ingredients

For the honeycomb:

  • 100g caster sugar
  • 50g clear honey
  • 1 tbsp water
  • 1 tsp bicarbonate of soda

For the rocky road:

  • 110g salted butter cubed
  • 120g digestives, lightly crushed
  • 90g soft brown sugar
  • 2 tbsp golden syrup
  • 2 tbsp cocoa
  • 100g milk or dark chocolate
  • 75g honeycomb
  • 50g raisins or other dried fruit
  • 100g milk or dark chocolate

How to prepare

For the honeycomb:

  1. Line a 20cm square tin with baking parchment (not greaseproof).  Place ingredients except the bicarbonate of soda in a medium/large saucepan and over a low heat, dissolve sugar then turn up the heat and cook until dark a gold/amber colour is achieved.
  2. Working quickly, take off heat and immediately, sieve over the bicarbonate of soda. The mixture will foam and very gently stir with a whisk.
  3. Pour the mixture into tin and leave for 1 hour minimum to harden.
  4. Once ready, lightly crush so you have small and larger pieces (this can be stored in an air-tight container).

For the rocky road:

  1. Place butter, sugar, golden syrup, cocoa and chocolate in a saucepan and melt gently over a low heat.
  2. Remove from heat, cool until tepid and then add the biscuits, raisins and honeycomb. Mix and then spoon the mixture into the tin and level the top, gently pressing the mixture into the tin with the back of the spoon.
  3. Cover and place in the fridge to set for 3-4 hours or overnight.
  4. Remove the rocky road from the tin, melt the remaining 100g chocolate and pour over the top. Return to the fridge to set. 
  5. To serve, cut into 1cm thick slices using a hot sharp knife.