I'm featuring an old favourite today. The Tunnock's Teacake. There's a whole lot of love for them and if only I could come up with a recipe which incorporates Irn Bru, Gin and Tunnock's Teacakes I'd be onto a surefire winner as all three are immensely popular with my social media followers. But today I'm celebrating purely the biscuity and marshmallowy goodness of the most iconic of Scottish confectionery. Inspiration came to me upon realisation that the Teacake's component parts of Chocolate, Marshmallow and Biscuit are also those of Rocky Road. Why not combine both? And so Tunnock's Teacake Rocky Road was born. Scotland in a traybake.
12 Tunnock's Teacakes
200g Digestive Biscuits
75g Butter
3 Tbsp Golden Syrup
300g + 150g Milk Chocolate, broken into squares
50g Mini Marshmallows
Line a traybake tin (aprox 34cm x 20 cm) with greaseproof paper.
Cut the Tunnock's Teacakes in quarters and set half aside.
Put the digestives into a bag and bash them with a rolling pin. You are aiming for a mixture of crumbs and larger pieces of biscuits.
Melt the butter and the golden syrup in a heavy-based saucepan. Take off the heat and add 300g of chocolate. Stir and return to a gentle heat to completely melt.
Fold the bashed biscuits into the melted chocolate mixture in the saucepan, then add the mini marshmallows and finally half of the chopped up Teacakes.
Tip into your lined traybake tin and flatten as best you can with a spatula.
Nestle the remaining quarters of Teacakes into the mixture.
Melt the 150g of chocolate in a microwave or over a bain marie and pour it over the top of the Rocky Road avoiding the Teacake quarters.
Refrigerate for at least a couple of hours or overnight.
Cut into squares and enjoy with a cuppa.
My previous exploits with Tunnock's Teacakes have been...
I'll need to get my thinking cap on for my next creation. Any suggestions?
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