Desserts & Delights

From 1999 & 2011, each Xmas my amazing wife created these to share with family, friends & work. When our first son arrived in 2012, it had to stop. This page is for the people who asked. If you love them, a small donation would be appreciated.

Rocky Marshmallow

BASE

3 Weetbix, Crushed finely
¾ cup Sugar
1 cup Coconut
2 tablespoon Cocoa
1 cup SR Flour
¼ lb Copha, melted
1 egg, beaten

Mix Dry ingredients, add copha and egg, mix well. Press into Slab tin and bake for 10-20 minutes.

TOPPING

2 desert spoons Gelatine
1 cup Boiling Water
1 ½ cups Sugar
Vanilla colouring

Dissolve gelatine in water, add sugar and small amount of vanilla, add colouring, beat until thickened (2-5 minutes). Spread onto cooked base when cool. Allow to set. Cut into fingers.

Triple-Choc Rocky Road

200g Melts Dark
250g small pink and white marshmallows
1 cup toasted shredded coconut
150g packet Turkish Delight chocettes
2 x 250g blocks roast almond chocolate
50g Melts White

1. Lightly grease 30cm x 20cm baking pan. Melt dark chocolate and spread over base of pan.

2. In a large bowl, combine marshmallows, nuts, coconut & Turkish Delights. Melt roast almond chocolate over a pan of simmering water and when melted add to other ingredients. Mix well and spoon over chocolate base. Refrigerate until set.

3. Cut into large squares and melt white chocolate, drizzle over peices of rocky-road and store in an airtight container until required.

Peppermint Crunch

1 packet White Crown Mints
1 packet Malt Biscuits
¾ tin Condensed Milk

Crush peppermints in plastic bag, crush biscuits. Place both in bowl with condensed milk, mix well. Sprinkle paper with coconut, roll mixture into sausage in coconut. Put into fridge to set for at least 24 hours. Cut into slices to serve.

Quick Choclate Rough Fudge

100g Chocolate
395g can Sweetened Condensed Milk
1 cup Icing Sugar
½ cup Cocoa
2 cups Desiccated Coconut

Melt Chocolate. Mix condensed milk, sugar, cocoa and coconut together until smooth. Line 18cm square, shallow tin with baking paper. Cover the base, come up sides. Spread chocolate mixture into this. Refrigerate until firm. Cut into 2cm squares. Store in refrigerator.