WE have nearly reached that time of the year when it seems sense and logic goes out the window.

We start to plan and make endless lists of food and presents for that one special day Christmas day, and in a flash it is over.

November is the time for making the Christmas pudding and the Christmas cake it gives time for them both to mature and be doused with some kind of alcohol.

I am not going to stress you out any further, I have two recipes for sweet treats that can be eaten by yourselves or given to friends and families as presents.

They require no cooking in the oven, only heating on the hob.

Both these recipes are quick, fun and easy to make, impress your family and friends.

Wishing all a peaceful time with you families.

Happy baking,


Rocky road bites:


125g /4½ozs milk chocolate

50g /2½ozs mini marshmallows (cut large ones if no minis)

25g / 1oz chopped nuts (or flaked almonds)

25g / 1oz dried fruit (use cherries, apricots, any you have)


1. Line a baking sheet with parchment.

2. Break the chocolate into small pieces and place in a large mixing bowl. Set the bowl over a pan of simmering water and stir until the chocolate has melted.

3. Carefully take the bowl off heat and place on a folded tea towel, stir in the rest of the ingredients until they are well covered.

4. Place heaped teaspoons of the mixture onto the parchment, leave to set, you can place in the refrigerator to set.

5. Once set, carefully remove from the parchment paper and place into small paper cases.

TIP - These can be made and stored in a cool dry place for up to two weeks.

No-cook fruit and nut chocolate fudge:


250g / 9ozs dark chocolate

25g / 1oz butter

4 tbsp evaporated milk

450g / 1lb icing sugar (sifted)

50g / 1¾ozs chopped nuts

50g / 1¾ozs sultanas or golden raisins


1. Lightly grease and line a 20cm / 8 inch square cake tin.

2. Break the chocolate into pieces and place in a bowl with the butter and evaporated milk.

3. Put the bowl over a pan of simmering water and stir until the chocolate and the butter have melted and all the ingredients have combined.

4. Remove the bowl, placing on a folded tea towel and gradually beat in the icing sugar, stir in the nuts and sultanas.

5. When combined, press the fudge into the prepared tin and level the top.

6. Chill until firm, this can be done in the refrigerator.

7. When firm, tip out of the tin and cut into squares. Place into sweet cases.

TIP - The fudge can be stored in an airtight container for up to two weeks.