About the Recipe
My jazzy interpretation of the rocky road!! Jazzy is just so much more fun!
Ingredients
8 tablespoons Vegetable Oil
9.1oz-260g Plain Flour (sifted)
1 ½ tablespoons Baking Powder
2.4oz-70g Cocoa Powder (sifted)
3.5oz-100g White Chocolate Chunks
3 Medium Eggs (Free Range)
5.6oz-160g Caster Sugar
3.5oz-100g Mini Marshmallows
9.4fl oz-280ml Whole Milk
Pinch of Salt
3x (approx 80g-2.8oz) Chocolate Fudge Bars (cut into chunks)
1.7oz-50g Dark Chocolate with Honeycomb Pieces (or regular milk chocolate chunks)
2 tablespoons Maple Syrup
100g-3.5oz Digestive Biscuits (broken up roughly)
50g-1.7oz Chopped Hazelnuts
Preparation
Pre-heat oven to 392˚f/200˚c regular oven or 356˚f /180˚c fan assisted oven. Grease a 12-hole loose bottom muffin tin (or use paper cases) and set to one side
Start by adding all of the dry ingredients into a large mixing bowl and combine with a wooden spoon. Set to one side
In a separate mixing bowl, add the eggs and beat lightly (using an electric hand whisk/stand mixer or fork) until frothy- but do not over mix
Add the milk, maple syrup and the oil to the egg mix and whisk again until well combined
Make a well in the middle of the dry ingredients and pour in the egg milk and combine carefully/lightly using a wooden spoon until thoroughly mixed- again, do not over mix as it will knock out the air and make them stodgy
Spoon the mixture equally into each of the 12 holes/cases and pop into the oven for 20 minutes (or until you can insert a skewer into the centre of one and it comes out clean)
Remove from the oven and allow to cool in the tin for 5 minutes before removing and allowing them to cool completely