Rocky Road, adapted from Nigella Lawson's Nigella Express

I use a mix of 100g marshmallows (large ones, cut in half), 100g glace cherries, 100g nuts (walnuts or pecans) and a handful of dried fruit or perhaps some crystallized ginger (a total of about 350g). Use whatever you wish - substitute crushed biscuits for the nuts if preferred.

Add to a mix of 300g good dark chocolate, 125g butter and 45ml golden syrup which has been slowly melted in a heavy saucepan.

Stir ingredients together carefully, and pour into a tin (i use a 20 inch round cake tin) lined with cling film. Shake to distribute molten goo and refrigerate for 2 hours, or overnight.

Dust with a little icing sugar to serve.