Brought to you by P&O Cruises Food Heroes. Celebrity chef Eric Lanlard – also known as Cake Boy – shows First News how to make Rocky Road. Eric’s tip: melt the butter and chocolate together for a glossy finish.

Ingredients

• 200g milk chocolate
• 100g unsalted butter
• 200g chocolate chip cookies
• 100g sultanas
• 100 glacé cherries
• 100g mini marshmallows
• 50g dark chocolate chips
• 50g mini marshmallows
• 50g halved glacé cherries

Method

1. Put your milk chocolate and unsalted butter into a bowl. Place over a pan of simmering hot water, then turn off the heat. Stir until the chocolate and butter have both melted and mixed together to make a glossy liquid. It may take a little while, but it is worth it!
2. Remove the bowl from the heat and add your cookies, sultanas, 100g cherries and 100g marshmallows.
3. Mix until all the ingredients are combined and coated in chocolate.
4. Line a baking tin with some baking paper, then empty your mixture into it.
5. Press the mixture down into all the corners and smooth down the top.
6. This is a fridge cake, so instead of baking in the oven, pop it in the fridge for at least two hours.
7. When the mixture is set remove from the fridge and tip out onto the work surface. Remove the baking paper.
8. Melt the dark chocolate chips and drizzle over the top of the cake, scattering the rest of your marshmallows and cherries on top as you go. You have to be quick as the cold cake will make the melted chocolate set quickly. Drizzle some more melted chocolate on top.
9. Cut into slices and serve.

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