Rocky Road (presented as a Christmas pudding)

Ingredients:
4oz chocolate (I used a mix of galaxy and Green and Blacks dark)
2oz olive oil spread
2 tbsp golden syrup
6 rich tea biscuits - broken into pieces
2oz mini marshmallows
2oz cinder toffee - broken into pieces
2oz dried cranberries

For the top:
1 1/2 oz white chocolate

Method:
In a pan melt together the milk and dark chocolate, spread and syrup on a low heat
Stir until well mixed and smooth
Remove from the heat
Add in the marshmallows, biscuits, cinder toffee and cranberries, stir until they are all coated in the chocolate
Pour into a small round bowl or plastic Christmas pudding bowl lined with cling film, press down and smooth the top
Refrigerate until set

About 20 minutes before serving remove the rocky road from the fridge, tip upside down and turn out on to a serving plate, remove the cling film
Start to melt the white chocolate, stir well so that it just melts but is still fairly firm and them pour over the top
Leave the white chocolate to re-set for a few minutes
Cut into portions with a sharp, warm knife

Serves 8

Cashew nut and mushroom layered roast with cranberries

 Ingredients: 

1 small onion - finely chopped
2 slices of granary bread - grated into breadcrumbs
6 oz cashew nuts - chopped 
1 beaten egg 
1/2 tsp dried oregano
1/2 tsp dried thyme
1 tsp yeast extract
up to 1/4 pt hot water 
2 oz dried cranberries - chopped 
3 large carrots - cooked and mashed 
6 medium/large mushrooms - chopped 
Splash of olive oil

Method: 
Gently fry the onion in the oil until soft - remove from the heat
In a large bowl mix together the breadcrumbs, cashew nuts, dried herbs and cranberries
Mix in one beaten egg 
Stir in the mashed carrot and the onion from the frying pan
Dissolve the yeast extract in a small amount of hot water - no more than 1/4 pt at the most - and then add to the mixture
Mix everything together really well 

Gently cook the mushrooms in the frying pan until soft

Using a greased and lined loaf tin, add in half of the nut mixture and press down well

Layer on top the cooked chopped mushrooms

Add on the rest of the nut mixture and press down well

Cover the tin with foil and cook at 180 degrees for about 55 - 60 minutes 
Leave to cool for 5-10 minutes before turning out - cut around the edges of the tin and the loaf, cover with a plate, turn over and then lightly tap around the tin to loosen the roast. 

Can be eaten hot or cold
Serves 6-8