Rocky Road

To make the ganache bring the cream and carob syrup to the boil and pour over the chocolate, mix well until the chocolate is completely melted and a smooth thick chocolate ‘sauce’ is achieved

Break the digestives up coarsely, chop the glace cherries, cut the marshmallows if large

Combine all the ingredients in a large bowl (keeping a few marshmallows and almonds to finish the top), mix well and pour into a greaseproof paper lined baking tin, push into the corners and make as even as possible without making too smooth

Scatter the remaining flaked almonds and marshmallows over the top and place in the refrigerator to set for approx. 2 hours

Once the rocky road is completely set cut into fingers and dust with icing sugar