I’ve totally abandoned my writing! You would think with the Covid situation I would’ve had more time on my hands but nope. It’s been a lovely summer of galavanting around Ireland and exploring the sites and sounds of our fair green isle! Alas in NI as of yesterday we are back to effective lockdown so no more galavanting for a while!
While abandoning my writing I have been working on doing videos for the ‘gram! I have a tendency to get impatient with people who can’t work the basics of a computer but I’ve come to the sad realisation that I’m now that person struggling with insta reels, tik tok, instagram tv....the list goes on 😫
Not one to be left behind, it turns out I can do these things...it just takes time and effort for gran here!👵🏻
Anyway, one of the aforementioned videos is that for Rolo Chocolate Biscuit Cake! It’s chocolate, crunchy and chewy all in one bite...the perfect mash up of textures and tastes. Dead easy to make and suitable for even the most basic of kitchen hands...give them a go. Place out the rolos with something else if you prefer. Just tag #theramblingbaker if you make them!😁
200g milk chocolate
200g dark chocolate
200g chocolate digestive
100g rich tea
100g maltesers
125g butter
125g golden syrup
250g mini Rolo
Line an 8x8 tin
Melt butter and golden syrup in a medium sized, heavy based pan under a low heat
Roughly chop the biscuits and add into a large bowl. Add in the maltesers and rolos (keeping some rolos back for the top at the end)
Roughly chop the milk and dark chocolates and add into the melted butter. Keep the heat really low or off if you can, and let the residual heat off the melted butter melt the chocolate
Once the chocolate is fully melted, pour that mixture into the bowl with the biscuits and mix well until everything is coated
Pour into the tin, pressing well down into the tin with the back of a spoon. Add the remaining rolos to the top
Refrigerate for a few hours until set