Glorious Gluten-Free Rocky Road

Emma’s Rocky Road

Rocky Road RecipeWe couldn’t hide the excitement on our faces when Emma opened up a beautiful Emma Bridgewater cake tin to reveal 9 chunky rocky road squares.  There’s crunch from the biscuits, crumbly fudge chunks and even chewy marshmellows – wonderful! So whether you’re avoiding gluten or not, give this recipe a try. We promise you won’t regret it!


  • 400g Chocolate – 200g plain/200g dark
  • 200g – Butter/Marg
  • 8tbsp – Golden Syrup
  • 250g – Gluten Free Digestive Biscuit
  • 240g – Mini Marshmallows
  • 150g – Buttermilk’s Caramel Sea Salt Fudge


    1. Line a rectangle baking tray with cling film (both width ways and length ways) make sure there’s enough extra cling film over the sides – you’ll see why later.
    2. In a big mixing bowl add your Mini Marshmallows, break up and add your digestive biscuit (similar sizes pieces to the mini marshmallows) and then cut the fudge also into similar size pieces as your mini marshmallows. Mix all together in your bowl and leave to one size.
    3. Melt your Marg, Chocolate (broken up) and golden syrup in a glass bowl over simmering hot water in a saucepan. Keep stirring the mix to make sure it’s smooth and glossy. Once this has melted take off the heat a leave to one side just to cool down slightly.
    4. Once cooled down enough to touch by hand (or use an oven glove) poor the melted chocolate mix into your big mixing bowl filled with Fudge, Marshmallows and digestive biscuits. Mix all ingredients in well together so everything is covered with chocolate.
    5. Once you’re happy with it poor the completed mixture into your lined baking tray. Pushing down the mix evenly in the tin making sure its totally filled in every corner.
    6. With the remaining extra cling film, pull it over the top of the mix and wrap it up completely wait for it to cool down slightly and the place in the fridge ideally overnight but at least 8 hours or when its firm and set.
    7. Cut into pieces, squares or rectangles work best, and enjoy!



Florence’s Fudge Nut Flapjack Recipe

Fudge Nut Flapjack recipe

This week we’re offering you the perfect picnic saviour in the form of this super-speedy Fudge Nut Flapjack recipe.

Simple, easy and ever-so scrumptious, this flapjack recipe can be tailored to your tastes by changing the fudge and inclusions. Florence paired our best-selling crumbly Caramel Sea Salt fudge with crunchy hazelnuts, a dream combination that meant these particular flapjacks didn’t last too long in the Buttermilk office! So whether you’ve got friends coming round for a coffee or you’re heading out for an afternoon on the beach with your family, these flapjacks will go down a treat!

Makes 12 


  • Mixing bowl
  • Wooden spoon
  • Saucepan
  • Weighing Scales
  • 20cm x 20cm baking tin
  • Baking paper


  • 250g of Buttermilk crumbly Caramel Sea Salt fudge
  • 50g of unsalted butter
  • 250g of oats
  • 60g of Hazlenuts
  • A sprinkle of Cornish Sea Salt – table salt would be fine too!


  1. Heat oven to 200 degrees/180 degrees for fan ovens.  Line your baking tin with baking paper.
  2. Add 250g of fudge to a saucepan and heat over a medium heat. Stir thoroughly until it becomes a sauce-like consistency.
  3. Add the butter in small chunks (technical term) and continue to stir until mixed with the fudge sauce.
  4. Remove from heat.
  5. Weigh out 60g of hazelnuts and break into smaller pieces, halves is perfect. We find the best way to do this is to add the nuts to a plastic bag, place on a chopping board and crush with a rolling pin.
  6. Empty the hazlenuts into a mixing bowl and add 250g of oats. Mix thoroughly and slowly pour in the fudge and butter mixture – the sauce may look tempting but resist trying as it’s very hot!
  7. Once the wet and dry mixtures are combined spoon into your lined baking tin and pat down with a spoon to level out – it doesn’t have to be too perfect as homemade always looks better!
  8. Bake in the oven for 15 minutes or until slightly golden on the top. Remove from the oven and let cool for at least 20 minutes before cutting.
  9. Enjoy!
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