ROCKY ROAD PUDDING
Take the ice cream flavor you love and try it in an all new way with our Rocky Road Pudding recipe. Peanuts and marshmallows add a satisfying texture to this creamy, smooth pudding dessert. Rock Road Pudding is certainly worth travelling the road less taken.
Provided by My Food and Family
Categories Home
Time 10m
Yield 4 servings, 1/2cup each
Number Of Ingredients 4
Steps:
- Beat pudding mix and milk in medium bowl with whisk 2 min.
- Let stand 5 min.
- Top with nuts and marshmallows.
Nutrition Facts : Calories 230, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g
ROCKY ROAD PUDDING
Turn a favorite ice cream flavor into a pudding that will please kids and adults alike.
Provided by Food Network Kitchen
Categories dessert
Time 4h30m
Yield 6 to 8 servings (about 6 cups)
Number Of Ingredients 9
Steps:
- Heat 4 cups of the milk in a large saucepan over medium heat until steaming.
- Whisk the sugar, cornstarch and 1/2 teaspoon salt in a large bowl. Whisk in the egg yolks and the remaining 1/2 cup milk.
- Whisk half of the hot milk into the egg mixture until smooth, then gradually whisk the egg-milk mixture into the saucepan. Cook over medium heat, whisking constantly, until the mixture boils. Continue to cook, whisking constantly, until it has thickened to a puddinglike consistency, 3 to 4 minutes. Remove from the heat and stir in the vanilla extract.
- Cool slightly, stirring a few times to prevent a skin from forming. Place a piece of plastic wrap directly on top of the pudding and refrigerate until completely cooled and thickened, about 4 hours.
- Before serving, whisk the pudding vigorously until smooth and creamy. Gently fold in the marshmallows, walnuts and chocolate chips. Spoon the pudding into six to eight individual cups and top with more chocolate chips.
ROCKY ROAD BREAD PUDDING WITH MARSHMALLOW SAUCE
Steps:
- Preheat oven to 350 degrees F.
- Butter an 8 by 8-inch baking pan.
- To make the bread pudding. Put the brioche in a large bowl. In a medium bowl, whisk egg, yolks, and sugar until combined. Add milk, butter, brandy, and melted chocolate and whisk until combined. Pour mixture over cut brioche and let rest for 5 minutes. Add chopped chocolate, 1/4 of the marshmallows, and toasted pecans and stir gently to mix. Pour into buttered pan and cover aluminum foil. Put in a large roasting pan and place in oven. Pour hot water into the pan until pan is 1/2 full. Bake for 30 minutes. Remove foil and bake 15 minutes more, or until an inserted toothpick or knife is removed clean.
- To make the marshmallow sauce. In a small pot, add 1/4 cup of water, bring to a boil, and add remaining marshmallows. Stir constantly until melted. To serve, cut a 1/2-inch square of bread pudding and garnish with some sauce. Serve immediately.
ROCKY ROAD PUDDING
No baking here! This velvety smooth chocolate pudding is topped with nuts and marshmallows for a light, but decadent dessert.
Provided by Stacie
Categories Desserts
Time 40m
Number Of Ingredients 8
Steps:
- Add cocoa, 1/4 cup sugar, cornstarch and salt to a saucepan and stir together. Add in milk and stir until blended. Cook mixture over medium high heat for 10 minutes, stirring constantly.
- Take 1/2 cup of the hot milk mixture and add it to the eggs in a bowl. Whisk together and then return to saucepan. Continue to cook over medium heat for 10 minutes.
- Remove from heat and stir in vanilla extract. Cover with plastic wrap and place in the fridge for 20 minutes to cool off.
- Stir in 1/4 sugar. Spoon into dishes and top with marshmallows and walnuts.
Nutrition Facts : Calories 275 calories, Carbohydrate 44 grams carbohydrates, Cholesterol 104 milligrams cholesterol, Fat 7 grams fat, Fiber 1 grams fiber, Protein 8 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 156 milligrams sodium, Sugar 26 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
EASY ROCKY ROAD
Great for a bake sale, a gift, or simply an afternoon treat to enjoy with a cuppa, this rocky road is quick to make and uses mainly storecupboard ingredients.
Provided by Member recipe by Aaron Goodall
Categories Afternoon tea, Treat
Time 20m
Number Of Ingredients 10
Steps:
- Grease and line an 18cm square brownie tin with baking paper.
- Place 200g digestive biscuits in a freezer bag and bash with a rolling pin or just the side of your fist until they're broken into a mixture of everything between dust and 50p-sized lumps. Set aside.
- In a large saucepan melt 135g butter or margarine, 200g dark chocolate and 2-3 tbsp golden syrup over a gentle heat stirring constantly until there are no or almost no more lumps of chocolate visible, then remove from the heat. Leave to cool.
- Take the biscuits, 100g mini marshmallows and up to 100g of additional ingredients (dried fruit, nuts, popcorn, honeycomb), if you like, and stir into the chocolate mixture until everything is completely covered.
- Tip the mixture into the lined baking tin, and spread it out to the corners. Chill for at least 2 hrs then dust with icing sugar and cut into 12 fingers.
Nutrition Facts : Calories 320 calories, Fat 20 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 20 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium
ROCKY ROAD PUDDING
Make and share this Rocky Road Pudding recipe from Food.com.
Provided by looneytunesfan
Categories Dessert
Time 30m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- In a large saucepan, combine the sugar substitute, cocoa, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
- Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Gently stir in vanilla. Cool for 15 minutes, stirring occasionally.
- Transfer to individual dessert dishes. Cover and refrigerate for 1 hour. Just before serving, top with marshmallows and walnuts.
Nutrition Facts : Calories 168.1, Fat 6.4, SaturatedFat 1.5, Cholesterol 78, Sodium 134.6, Carbohydrate 22.6, Fiber 2.2, Sugar 12.5, Protein 7.3
ROCKY ROAD CHEESECAKE PUDDING
We've blended two tempting sweet treats - rocky road and cheesecake - to create this irresistible make-ahead dessert.
Provided by Cassie Best
Categories Dessert
Time 50m
Yield Serves 10
Number Of Ingredients 17
Steps:
- Line a 2 litre pudding bowl with cling film, leaving some overhanging to cover the top later. Thinly slice the cakes lengthways (8-9 slices per cake) and use the slices to line the base and sides of the bowl, making sure there are no gaps.
- Mix the ingredients for the filling with an electric hand whisk until thick and smooth. Fill the lined bowl with it, leaving some space for the rocky road to go on. Set aside.
- Break the chocolate for the rocky road into pieces in a heatproof bowl. Add the butter and golden syrup. Set over a pan of simmering water and leave for a few mins until melted - turn the heat off if the water boils, the residual heat will be enough to melt it. Stir until smooth and glossy.
- Tip the biscuits into a food bag and crush to a rubble with a rolling pin, creating some fine crumbs and some bigger pieces. Tip into the chocolate mix with the pretzel pieces and marshmallows. Mix until everything is coated in chocolate. Spoon it all over the cheesecake, covering the surface. Wrap the bowl in cling film and place a plate on top with a can to weigh it down. Chill for at least 24 hrs, or up to three days.
- Decorate the cheesecake on the day you want to serve it. Heat the cream, chocolate and golden syrup in a pan over a low-medium heat until the chocolate has melted and you have a pourable mixture - don't let it boil. Unwrap the cheesecake and turn onto a wire rack with a tray underneath. Pour over the chocolate glaze to cover the entire cake. When it stops dripping, use a fish slice to transfer to a plate. Chill until the glaze has set (about 10 mins).
- Meanwhile, melt the white chocolate in shorts bursts in the microwave. Drizzle it over the top of the cake, then decorate as you like. We used edible glitter, gold sprinkles and chocolate truffles.
Nutrition Facts : Calories 710 calories, Fat 53 grams fat, SaturatedFat 31 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 34 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 1 milligram of sodium
ROCKY ROAD FREEZER PIE
Whip up this simple chocolaty pie the day before and you'll feel just like the champ when you serve it on party day. -Addrenne Roth, Donna, Texas
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, whisk cream and pudding mix for 2 minutes. Fold in whipped topping. Stir in the chocolate chips, marshmallows and pecans. Transfer to pie crust. Freeze until firm, about 6 hours. Remove from the freezer 10 minutes before serving.
Nutrition Facts : Calories 184 calories, Fat 10g fat (5g saturated fat), Cholesterol 11mg cholesterol, Sodium 175mg sodium, Carbohydrate 20g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.
ROCKY ROAD PUDDING
Here in Oz it can get very hot for Christmas so as a change we made this for our Christmas this year instead of the usual pudding. Everyone loved it. DD made this and it was so easy. She used chocolate ripple biscuits and frozen mixed berries, but have listed the original recipe from Food Ideas. Also shopping late as usual we couldn't buy silver cachous, so used Rainbow cho chips, which looked really pretty!
Provided by Tisme
Categories Frozen Desserts
Time P1DT20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Line an 8 cup-capacity metal pudding steamer or bowl of the same shape with plastic wrap, allowing a 2cm overhang.
- Break 10 biscuits into 2cm pieces. Combine the ice-cream, biscuit pieces, custard, marshmallows, coconut, nuts and raspberries in a bowl. Spoon mixture into prepared container. Smooth top and top with remaining biscuits (this ends up the bottom).
- Freeze overnight or until firm.
- Stand pudding at room temperature for 5 minutes to soften. Turn out onto a plate. Carefully peel away wrap. Drizzle with Ice Magic. Top with sprinkles and cachous.
- Serve with custard if wished.
Nutrition Facts : Calories 328.9, Fat 15, SaturatedFat 7.8, Cholesterol 41.5, Sodium 184.5, Carbohydrate 46.3, Fiber 2.9, Sugar 35, Protein 5.2
CHRISTMAS ROCKY ROAD
Adapt this festive rocky road however you like. It's great for using up leftover Christmas sweets and biscuits, and you can get kids involved in making them, too
Provided by Lulu Grimes
Categories Afternoon tea, Dessert, Treat
Time 25m
Yield 20 squares
Number Of Ingredients 8
Steps:
- Butter and line a 20cm square tin, or use a 20cm square silicone mould. Break the biscuits into pieces - they need to be no smaller than a pea, but not too chunky or your rocky road won't hold together.
- Halve any larger nuts either by snapping them or carefully cutting with a knife, then combine them with the biscuits. Halve any large pieces of dried fruit and chop or snap sweets into smaller pieces, then add these to the bowl.
- Melt 300g of the chocolate, the butter and the golden syrup carefully in a pan set over a low heat, stirring occasionally, then pour this over the biscuit and nut mixture and mix together so the chocolate covers everything.
- Tip the mixture into the tin, then level the top - it doesn't need to be completely smooth. Melt the remaining chocolate in the microwave in short blasts, or in a heatproof bowl over a small pan of simmering water, then drizzle this over the top and sprinkle with the decorations. Chill for at least 3 hrs or overnight before cutting into squares. Will keep in the fridge for three to four days.
Nutrition Facts : Calories 286 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 25 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium
ROCKY ROAD BREAD PUDDING
Make and share this Rocky Road Bread Pudding recipe from Food.com.
Provided by Terri F.
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350 F degrees.
- Butter a 2 quart baking dish.
- In dish, combine bread cubes, marshmallows, chocolate chips, and walnuts, and set aside.
- In a large bowl, stir together sugar and cocoa powder.
- Combine milk and eggs and gradually stir into the cocoa mixture.
- Pour milk mixture over bread in baking dish.
- Make sure all bread is moistened by pressing with back of large spoon.
- Bake for 45 minutes or until knife inserted near center comes out clean.
- Serve warm with whipped cream or ice cream.
Nutrition Facts : Calories 197.9, Fat 7.9, SaturatedFat 2.5, Cholesterol 55.9, Sodium 166.3, Carbohydrate 27.8, Fiber 1.6, Sugar 17.5, Protein 6.3
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- FOR THE MARSHMALLOW WHIPPED CREAM: Add the cream to the bowl of a stand mixer fitted with the whist attachment. Mix on medium-high speed until soft peaks form. Add the Marshmallow Fluff/Creme and continue to whisk until stiff peaks form. Spread the whipped cream over the pie, cover and chill for at least 3 hours.
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- Line a bowl of your choice with clingfilm - you want to make sure it's all covered to it's easy to get out! I use a small/medium metal bowl as it's the perfect size/shape!
- Chop your digestives/amaretti up into a bowl, and add the marshmallows, raisins, cherries.. whatever you fancy using!
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