The Best of 2016

Seeing as we're right at the end of the year now, I wanted to take a minute or two to reflect on my year and the best bits of the year. Aside from Brexit, Trump, all the terrorism, all the untimely celebrity deaths, etc. etc. 2016 wasn't the worst year... not for me anyway.

'Tis the Season for Giving #Tub4Grub

Around this time of year it's so easy to get caught up in the spending, the indulging, thinking of gifts and writing your own Christmas list and forget about those less fortunate across the globe.

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Merry Christmas! I am thoroughly into the festive season, it's now suddenly acceptable to eat chocolate for breakfast, drink all day and wear jumpers with bells on.

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Exmouth: Photo Diary

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Gingerbread White Chocolate Rocky Road

What screams Christmas more than some gingerbread? 
When Wren Kitchens got in touch to ask me to come up with a classic with a twist for their Christmas Kitchen, the first thing that came to mind was gingerbread. The twist? mixing into the most festive rocky road you'll ever see!

My Corner Shop Rocky Road and Valentines Rocky Road both proved pretty popular, so I figured it would be fun to create a Christmas version, and might I tell you, it's pretty darn delish if I say so myself, sure to please your family, friends and colleagues this Christmas! (If it doesn't you didn't need that kind of negativity in your life anyway)

This is probably just about the easiest Christmas recipe going but still one to impress that will be perfect to share with the family with a nice cup of tea on front of classic Christmas film or even wrapped up as a little homemade gift.

Don't worry, you don't even have to make the gingerbread if you don't want to, I didn't this time but don't tell anyone. If you do make some its a great way to use some of it up, here's a recipe that makes a ton so you'll have plenty for some pretty cookies as well as to fill out this rocky road.

What you will need:

600g White Chocolate
200g Gingerbread 
225g Marshmallows
150g Glace Cherries
200g Festive M&Ms/Chocolate sweets


Greaseproof paper
Rectangle or square brownie tin
Disposable piping bag


1. Simply smash up the ginger bread, not too small though as you want to bite into a good chunk not crumbs, into a large mixing bowl. 

2. Cut up the marshmallows, I like to use big ones and I cut some in half and some in quarters but you can use mini marshmallows if you prefer. Add these to the mixing bowl.

3. Add your cherries and 150g of your festive sweeties to the mixing bowl, I picked up some Christmas M&Ms but you could just use the regular multi coloured ones or some smarties. I'm just a sucker for the novelty.

4. Now you want to get 500g of your white chocolate melting in a bain marie (a glass bowl over some simmering water) 

5. Once melted add a little to the bottom of your tray lined with greaseproof paper, this will help you lift it out when it's ready and adding some of the chocolate to the bottom will help it all stay together when you come cut it. Add the rest to all the goodies in the mixing bowl.

6. Melt the further 100g to drizzle over the top with a disposable piping bag. Crush some of remaining M&Ms to sprinkle over with a couple of whole ones to finish it off. 

7. Refrigerate until solid, cut it up and tuck in!  

See, told you it was easy didn't I!

If you can bear to give any away, this would make a lovely little homemade present for someone, if this doesn't bring someone joy this Christmas, I just don't know what will!

Do you make a twist on a classic at Christmas time? I'd love to see your recipes in the comments!

Be sure to check out the other recipes in Wren's Christmas Kitchen, they all look bloomin' delicious!

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