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!



Buttermilk’s Best Beaches

There’s nothing better than finishing work and heading straight to the beach, especially if there’s a barbecue involved! We feel very lucky to live in such a beautiful part of the country, so we thought we would share a few of our favourite beach spots to add to your holiday agenda!

We do have one condition though: if you see any rubbish please do pick it up. We’ve teamed up with beach-cleaning app Tidal Revival to offer treats in exchange for your collected rubbish. Everyone’s a winner!

So without further ado, here’s some of our team’s favourite Cornish beaches:

Treyarnon Bay – Copyright Andy F

Kerry: Treyarnon Bay

Neighbouring the popular Constantine Bay, this wonderful beach is quite the find and perfect for evening barbecues. Kerry, who grew up just around the corner, recommends taking your bodyboard with you when you visit and adds that the hill down there isn’t too big either! If you’ve got children then don’t forget to check out the rockpools, they’re teeming with wildlife.



Kynance Cove – Copyright Matt Freeman

Ben: Kynance Cove


Down on the Lizard, this one’s a little bit of a trek but we can assure you it will be worth it. With clear water and white sands, this is the perfect spot for swimming or even snorkelling. We’ll let the picture below do the talking…




Daymer Bay – Copyright Roger Lombard

Tracy: Daymer Bay


We’re back up to North Cornwall for Tracy’s favourite beach, Daymer Bay. Surrounded by dunes and sandhills, there’s always a spot out the wind for those who simply wish to sunbathe. With impressive rockpools and even ancient tree roots revealed in a storm, this one’s great for kids who love an adventure.



Watergate Bay at Sunset

Olivia: Watergate Bay


Watergate Bay, where do we even begin. The home of the 2018 English Surfing Championships, there’s no better place to hit the

waves. After hours of surfing you’ll be pretty peckish – head to the Living Space at Watergate Bay Hotel for some seriously scrumptious food. Our tip? Grab a glass of Pinot and a seat near the window, the sunsets here are absolutely magical.



Bedruthan – Paul Loft

Emma: Bedruthan Steps


As the name suggests, a trip to this National Trust beach does include a few steps, but once you’re down there you’ll forget about your tired legs. If you’re looking for an escape after a hectic day, grab your favourite book and a blanket and head to this tranquil beach. We guarantee you’ll feel much more relaxed after an hour here.




Flo: Perranuthanoe


Praa Sands hidden neighbour, this beach offers glistening sand, the perfect rocks to jump from (not too high) and even a beach café offering homemade cakes, light lunches and of course ice cream! If you’re looking for an evening stroll then take the coast path round to Prussia Cove. It’s not a hard walk and with views that span all the way from the Lizard to Lamorna, it’s the perfect spot for a picnic.



Caitie: Lansallos


Another National Trust gem, Lansallos is a little off the beaten track so to speak. It’s a secluded little bay which makes the perfect swimming spot, for both humans and dogs alike. Caitie tell us that there’s also a few hidden spots right around the coast towards Lantic Bay if you feel it getting a little crowded in the summer.

So there we have it, Buttermilk’s favourite beaches, we hope this makes your beach-day planning a little easier! Our last piece of advice? Don’t forget to pack your favourite Buttermilk treats! The resealable Sharing Pouches are ideal for a picnic or simply to delve into after a chilly-swim.



New Treat, New Compostable Packaging

New Treat, New Compostable Packaging

We’ve launched our newest snack bar – an all butter bar of crumbly caramel sea salt fudge enrobed in Belgian milk chocolate!

Not only are they absolutely delicious, but we’ve wrapped them in compostable cellulose packaging! We’ve been working on sourcing a new non-plastic wrapper for quite some time now, and we’re so pleased to have finally found a material that is plant-based, yet remains hard-wearing!

What does this mean exactly? It means that it won’t pollute our wonderful environment. Once you’ve enjoyed your fudge, simply place the wrapper into your compost bin and watch it decompose. We’re told it can take around 26 weeks, but with this glorious weather we’ve had, ours was gone in just over 4!

Buttermilk’s Caramel Sea Salt fudge bar packaging composting at home in just 4 weeks!

Tracy, Buttermilk’s MD, was recently asked why finding compostable packaging had been a priority: “Sustainability is an important part of Buttermilk’s ethos and we were keen to find a plastic-free solution so that customers can enjoy an on-the-go treat, knowing that the packaging will not end up in the oceans.” Explained Tracy.

“Being based in Cornwall means we’re surrounded by beaches so we see first-hand the importance of incorporating environmentally-sustainable packaging materials. We very much believe customers will agree with us that this is a step in the right direction.

The best news? These scrumptious treats are now available on our website to buy either singly or as case of 30. They have a great shelf life, so will keep in your cupboards…if you can resist!

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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