Jamie Oliver's Rocky Road with Popcorn, Nuts, Clementine, Ginger, Soured Fruit and Chocolate

Make this fantastic edible gift recipe from Jamie Oliver's Christmas Cookbook, packed with sweet treats, nuts and dried fruit, and delight your friends and family this Christmas.

Jamie Oliver's Christmas Cookbook
Jamie Oliver's classic recipes for Christmas
All the recipes you'll need, from basics and starters to party food and edible gifts
Indulgent crowd-pleasers with Jamie's signature twists


Making your own rocky road, which is so utterly simple and fun to do, means you can use top-quality ingredients fit for the festive season, creating a brilliant megamix of your favourite Christmassy flavours that everyone is sure to enjoy

Makes 20 pieces


vegetable oil
1 small sprig of rosemary
25g popcorn kernels
50g mixed unsalted nuts
25g desiccated coconut flakes
1 clementine
2 tbsp stem ginger syrup
50g dried fruit, such as cranberries, sour cherries, golden sultanas
75g treats, such as Turkish Delight, marshmallows, gingernut biscuits
400g quality dark chocolate (70%)
50g quality milk chocolate
50g quality white chocolate


Cook time: 35 minutes plus cooling.

Put a pan on a high heat with 1 tablespoon of vegetable oil and the rosemary sprig. Stir in the popcorn kernels until well coated. Put the lid on and as the corn starts to pop, hold the lid firmly in place with a tea towel and give the pan a shake every few seconds to make sure all the kernels get popped. Turn the heat off, then remove any unpopped kernels with a spoon, along with the rosemary sprig.

Roughly chop the nuts and stir into the popcorn with the coconut, then finely grate in the clementine zest and return the pan to a low heat, stirring for 2 to 3 minutes, or until smelling incredible. Drizzle in the ginger syrup, add the dried fruit and chop or crumble in the mixed treats, then turn the heat off. Remove a large spoonful of the mixture and put aside to decorate the rocky road later.

Snap the dark chocolate into a large heatproof bowl over a pan of gently simmering water and leave to melt, stirring occasionally. Once glossy and smooth, add the popcorn mixture and stir well. Grease and line a baking tray (25cm x 30cm) with greaseproof paper, then pour over the mixture, spreading it out fairly evenly. Melt the milk and white chocolate in separate bowls and drizzle over the rocky road in whatever fashion you like, then scatter over the reserved handful of mixture, poking it into the chocolate. Leave to cool for a few hours so it hardens and sets. Break into random chunks, or slice up more delicately. Delicious bagged up and given as a gift, or with a cup of tea or coffee, or a glass of port or Vin Santo.

CALORIES 199kcal FAT 13.8g SAT FAT 7.9g PROTEIN 2.7g CARBS 15.5g SUGARS 13.1g SALT 0g FIBRE 2.4g

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