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Bake of the Week: Julie Walters’ Hokey Pokey Rocky Road

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THIS Friday, people will get together to enjoy a coffee morning.

It’s to raise funds for Macmillan Cancer Support. Even if you can’t attend a coffee morning, why not make a donation and enjoy some baking to show your backing?

Actress Julie Walters donated this recipe to show her support. We donated – then made the recipe and ate the whole thing to show our support for a fantastic charity!


You’ll need

For the honeycomb

1 tbsp water

100g caster sugar

50g clear honey

1 tsp bicarbonate of soda

For the rocky road

110g salted butter, cubed

90g soft brown sugar

2 tbsp golden syrup

2 tbsp cocoa

200g milk/dark chocolate

120g digestive biscuits, lightly crushed

75g honeycomb

50g raisins/dried fruit

Method

Line a 20cm square tin with baking parchment (not greaseproof). Place honeycomb ingredients, except the bicarbonate of soda, in a saucepan and, over a low heat, dissolve sugar.

Once dissolved, turn up the heat and cook, stirring, until a dark golden-amber colour.

Take off the heat and immediately sieve the bicarbonate of soda over the mixture. The mixture will foam; very gently stir with a whisk.

Pour into the tin and leave for one hour minimum to harden.

Lightly crush to a mixture of small and larger pieces. Remove from tin.

Place butter, sugar, golden syrup, cocoa and half the chocolate in a saucepan. Melt over a low heat.

Remove from heat and cool until tepid. Add the biscuits, honeycomb and raisins.

Mix and then spoon the mixture into the tin and level the top, gently pressing the mixture down with the back of the spoon.

Cover and place in the fridge for 3-4 hours or overnight.

Remove from the tin, melt the remaining chocolate and pour over the top. Return to fridge to set. Cut into slices using a hot, sharp, knife.


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