Get baking with MIC's Riley Uggla and this tasty chocolate treat

Published Friday, Sep 19 2014, 19:20 BST  |  By  |  Add comment
Made In Chelsea's Riley Uggla is swapping the posh parties and champers for baking in the kitchen with her own tasty chocolate recipe.

The reality star has teamed up with Breakthrough Breast Cancer to encourage us all to channel our inner Mary Berry in October and whip up treats to raise money for breast cancer.

Riley Uggla baking for Breakthrough Breast Cancer

© Breakthrough Breast Cancer

The official Bake Off day is 17 October, but you can host your own anytime throughout October. Just bake your favourite baked goodies and sell on to raise cash for the charity!

Speaking about the cause, Riley said: "This is an awesome way to raise money for such an incredible cause – having lost my cousin to breast cancer at a young age, I understand just how crucial Breakthrough Breast Cancer's work really is. This disease has already taken too many lives so please, join me and be a part of this fantastic campaign."

Riley Uggla's chocolate treat

© Breakthrough Breast Cancer

Riley's recipe consists of this gorgeous chocolate treat, which combines chocolate, biscuits and marshmallow together for the ultimate sweet fix. Follow the easy recipe below…


  • 125g unsalted butter
  • 300g chocolate (at least 50% cocoa)
  • 3 tablespoons golden syrup
  • 200g rich tea biscuits
  • 100 mini marshmallows
  • 2 teaspoons icing sugar to dust


1 Heat the butter, chocolate and golden syrup in a heatproof bowl over a pan of simmering water. Once all melted and combined, remove from the heat, scoop out about 125ml of the melted mixture and set aside in a bowl.

2 Place the biscuits into a plastic freezer bag and crush them with a rolling pin until some have turned to crumbs but there are still pieces of biscuit remaining.

3 Fold the biscuit pieces and crumbs into the melted chocolate mixture in the saucepan, then add the marshmallows.

4 Tip the mixture into a 24cm square baking tin and smooth the top.

5 Pour over the reserved 125ml of the melted chocolate mixture and smooth the top. Refrigerate for about two hours or overnight.

6 To serve, cut into 6cm squares and dust with icing sugar.

Prep Time

15 minutes (plus 2 hours setting time)

Nutrition Information

Makes 16 slices

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