Have you ever eaten things that are yummy and not realised how easy they were to make? I have. In hindsight, it should not have surprised that Rocky Road and White Christmas are easy to make, it’s just I have always left these sort of things to others – my family and Haighs! Both involve mixing a melted ingredient with all the other bits and pieces and then setting in the fridge.
The recipe for White Christmas came from a small book, or should I say booklet, called The Upside-Down Pudding. This book explores Christmas food in Australia. It has a handful of recipes and one was White Christmas.
2 cups rice bubbles
1 cup powdered milk
1 cup icing sugar
1 cup desicated coconut
cherries, dates, walnuts (chopped but not too fine)
Melt copha, add to other ingredients and mix well. Flatten in a brownie tray and set in fridge. When set, cut into small squares. I used cherries, currants and sultanas as that is what I am used to.
Plum Pudding Pie provided the recipe for the Rocky Road. This book has a lot of Christmas recipes, lots of good Christmas recipes.
250g pink and white marshmallows, halved
160g unsalted peanuts, roughly chopped
105g glace cherries, halved
60g shredded coconut
350g chopped dark chocolate
Melt chocolate gently in bowl over simmering water. Add to other ingredients (already mixed) and combine. Pour into lined cake tin (20cm sq) and set in fridge. When set, carefully remove from tin and cut into small pieces.