Rocky Road Bread Pudding With Marshmallow Sauce Food

ROCKY ROAD PUDDING

Steps:

• Beat pudding mix and milk in medium bowl with whisk 2 min.
• Let stand 5 min.
• Top with nuts and marshmallows.

EASY ROCKY ROAD

Steps:

• Grease and line an 18cm square brownie tin with baking paper.
• Place 200g digestive biscuits in a freezer bag and bash with a rolling pin or just the side of your fist until they're broken into a mixture of everything between dust and 50p-sized lumps. Set aside.
• In a large saucepan melt 135g butter or margarine, 200g dark chocolate and 2-3 tbsp golden syrup over a gentle heat stirring constantly until there are no or almost no more lumps of chocolate visible, then remove from the heat. Leave to cool.
• Take the biscuits, 100g mini marshmallows and up to 100g of additional ingredients (dried fruit, nuts, popcorn, honeycomb), if you like, and stir into the chocolate mixture until everything is completely covered.
• Tip the mixture into the lined baking tin, and spread it out to the corners. Chill for at least 2 hrs then dust with icing sugar and cut into 12 fingers.

ROCKY ROAD BREAD PUDDING

Steps:

• Heat oven to 350 F degrees.
• Butter a 2 quart baking dish.
• In dish, combine bread cubes, marshmallows, chocolate chips, and walnuts, and set aside.
• In a large bowl, stir together sugar and cocoa powder.
• Combine milk and eggs and gradually stir into the cocoa mixture.
• Pour milk mixture over bread in baking dish.
• Make sure all bread is moistened by pressing with back of large spoon.
• Bake for 45 minutes or until knife inserted near center comes out clean.
• Serve warm with whipped cream or ice cream.

ROCKY ROAD PUDDING

Steps:

• Heat 4 cups of the milk in a large saucepan over medium heat until steaming.
• Whisk the sugar, cornstarch and 1/2 teaspoon salt in a large bowl. Whisk in the egg yolks and the remaining 1/2 cup milk.
• Whisk half of the hot milk into the egg mixture until smooth, then gradually whisk the egg-milk mixture into the saucepan. Cook over medium heat, whisking constantly, until the mixture boils. Continue to cook, whisking constantly, until it has thickened to a puddinglike consistency, 3 to 4 minutes. Remove from the heat and stir in the vanilla extract.
• Cool slightly, stirring a few times to prevent a skin from forming. Place a piece of plastic wrap directly on top of the pudding and refrigerate until completely cooled and thickened, about 4 hours.
• Before serving, whisk the pudding vigorously until smooth and creamy. Gently fold in the marshmallows, walnuts and chocolate chips. Spoon the pudding into six to eight individual cups and top with more chocolate chips.

ROCKY ROAD BREAD PUDDING WITH MARSHMALLO SAUCE

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Butter an 8 by 8 inch baking pan.
• 3. Put the brioche in a large bowl.
• 4. In a medium bowl, whisk egg, yolks and sugar until combined. Add milk, butter, brandy and melted chocolate and whisk until combined.
• 5. Pour mixture over cut brioche and let rest for 5 minutes.
• 6. Add chopped chocolate, 1/4 of the marshmallows and toasted pecans. Stir gently to mix. Pour into buttered pan and cover aluminum foil
• 7. Put in a large roasting pan and place in over. Pour hot water into the pan until the pan is 1/2 full. Bake for 30 minutes.
• 8. Remove foil and bake 15 minutes more, or until an inserted toothpick is removed clean.
• 9. To make marshmallow sauce. In a small pot add 1/2 cup of water, bring to a boil and add remaining marshmallows. Stir constantly until melted.
• 10. To serve, cut a 1/2 inch square of bread pudding and garnish with some sauce. Serve immediately.

ROCKY ROAD

Steps:

• Line a 20cm x 20cm brownie tin with foil. Crumble the biscuits and the walnuts into a large bowl (you want a good mixture of pieces and fine crumbs). Snip the marshmallow into halves or quarters with scissors and add those to the bowl too. Set aside.
• Put the butter and golden syrup in a saucepan and heat gently until the butter has melted. Put the chopped chocolate in a heatproof bowl then pour the melted butter and syrup mixture over it and leave to sit for a couple of minutes without stirring. Now stir until the chocolate is smooth and has melted then pour the whole lot over the biscuits and marshmallows. Stir to coat all the pieces in the chocolate then pour into your prepared tin in an even layer. Don't press it down too much, you want quite a bumpy 'rocky road' surface. Leave to set in the fridge for 1-2 hours or overnight then dust with icing sugar and chop into bars or squares to serve. Keeps in the fridge for up to a week.

ROCKY ROAD PUDDING

Steps:

• Line an 8 cup-capacity metal pudding steamer or bowl of the same shape with plastic wrap, allowing a 2cm overhang.
• Break 10 biscuits into 2cm pieces. Combine the ice-cream, biscuit pieces, custard, marshmallows, coconut, nuts and raspberries in a bowl. Spoon mixture into prepared container. Smooth top and top with remaining biscuits (this ends up the bottom).
• Freeze overnight or until firm.
• Stand pudding at room temperature for 5 minutes to soften. Turn out onto a plate. Carefully peel away wrap. Drizzle with Ice Magic. Top with sprinkles and cachous.
• Serve with custard if wished.