Bake something for £5

This month we have Victoria and her mum Jane from Liverpool. We challenged them to bake us something for a £5, and here are the results.

"Most of the ingredients for this Rocky Road can be found in a bakers store cupboard!"


Baking on a budget

Most of the ingredients for this quick and easy recipe can be found in a bakers store cupboard! This Rocky Road recipe is perfect for any thrifty baker, I only had to purchase the marshmallows, fruit pastilles, walnuts, Trex and skimmed milk powder for a total of £4.49. Meaning I came in under the budget. It’s cost effective plus very quick and easy to prepare taking only 20 minutes to make.

A Family Favourtite

This recipe really is a family favourite as my Mum always makes it every Christmas. If there is any left after we have got our hands on it, it makes a great little stocking filler when bite-size pieces are wrapped up in a bag or little christmas tin. One important ingredient is the Trex as it gives the rocky road that classic melt in the mouth property that everybody loves.


  • 500g Trex
  • 1 tablespoon vanilla essence
  • 500g icing sugar
  • 8 tablespoons skim milk powder
  • 12 tablespoons cocoa
  • 200g marshmallows (chopped)
  • 200g fruit pastilles (chopped)
  • 200g walnuts (optional)

Step 1

Chop your marshmallows, fruit pastilles and walnuts into small chunks and put to one side.

Then add the Trex and vanilla to a pot and heat over a medium heat until the Trex has melted. (Add 200g of walnuts to your Rocky Road to give it that extra crunch)

Step 2

Remove from the heat. Sift and add to the melted Trex the icing sugar, skim milk powder and cocoa. Mix until combined.

Then slowly add the marshmallows, fruit pastilles and walnuts while mixing.

Step 3

Tip the mixture onto a baking/oven tray which is at least 3cm deep. Spread the mixture evenly across the tray.

Place tray in the fridge and leave to set for at least one hour. Once set cut the rocky road into small bite sized pieces.

Keep the rocky road refrigerated until serving.