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So, we're on to day three of Ben Jackson's series of edible gifts for Christmas. Every day this week our Food Friday cooks have been coming up with something amazing, delicious and above all simple to make as gifts for friends and family.

Today it's the turn of Julie Anne Sloan in her kitchen in Birstall....

Festive Cherry, Almond & Ginger Rocky Road:

200g dark Chocolate
200g Milk Chocolate
175g butter
4 tablespoons maple syrup

200g Glace Cherries
200g Ginger nut biscuits
125g Mini marshmallows
100g Almonds
Splash of Chambord or cherry liqueur

1) Break up the chocolate into small bits (just bang it on the counter top still in the packs!)
2) Add the chocolate, maple syrup & butter to a heavy bottom pan & heat on a low – medium heat until the ingredients have melted and combined to make a glorious chocolate goop
3) Whilst the chocolate is melting, run the almonds through a food processor to just break them up to a large rubbly texture, not too fine! Then pop the ginger nut biscuits into a freezer bag that closes fully and pound them with a rolling pin so that they break into a fine texture with some large crumbly bits – you want some big chunks and some finer crumbs as well.
4) Once the chocolate mix is fully melted, remove from the heat & add the nuts, biscuits, cherries (whole), marshmallows & the Chambord
5) Fold carefully to combine everything and coat it all in the chocolate mix
6) Put into a lined baking tin (whatever size you have is fine!) and leave to set in the fridge for at least 2 hours
7) Once set, remove and cut to desired size – dust with icing sugar to finish! If you can avoid eating it all straight away this maes a wonderful gift for teachers/ neighbours or santa ;)

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