I just happened to spot this Paul Hollywood recipe this morning, I thought, shall I, shan’t I? So, I checked out the cupboard for ingredients, I had them all, so it was rude not to.
These teacakes are TWICE the size of those bought ones, and they taste so much better.
400g dark chocolate
50g wholemeal flour
50g plain flour
½ tsp baking powder
25g caster sugar
1 tbsp milk
For the marshmallow
3 free-range eggs, whites only
150g/5½oz caster sugar
6 tsp golden syrup
½ tsp salt
½ vanilla pod, seeds only
Melt 300g of the dark chocolate in a bowl set over a simmering pan of water (make sure the bottom of the bowl does not touch the water). Leave aside to cool slightly – you can’t line the moulds if the chocolate is too runny.
Preheat the oven to 170C.
To make the biscuits, put the flours, salt, baking powder and caster sugar into a bowl and rub in the butter with your fingertips. Add the milk and stir everything together to form a smooth ball.
On a floured surface roll out the dough to about 1/2cm thick. Cut out six rounds with a 7.5cm straight sided round cutter.
Place the rounds on a flat board, I used a baking tray and chill in the fridge for 10 minutes. Make sure the biscuits are perfectly round and well chilled, otherwise they might spread or shrink when baked.
Bake the biscuits for 10-12 minutes. They do need to be hard, not soft as they form the base of the teacake.
Remove the biscuits from the oven and cool on a wire rack.
Coat the inside of the moulds with the melted chocolate. The thickness of the chocolate should be enough to make them sturdy but not too thick. This is best done with a spoon, using the back to run the chocolate around the moulds. If the chocolate is too runny it will mean that the top of the dome is too thick and the side too thin.
Set aside to set. Do not put the domes in the fridge as the chocolate will lose its shine.
Meanwhile dip the cooled biscuits in the remaining melted chocolate, covering them completely (you may need to melt more chocolate). You can either dip the biscuits in the chocolate or spread the chocolate onto the biscuits with a palette knife. Place the coated biscuits onto parchment paper.
For the marshmallow, place all of the ingredients in a large bowl set over a pan of simmering water (make sure the bottom of the bowl does not touch the water), and whisk with an electric hand whisk for 6-8 minutes, making sure it is smooth, silky and doubled in volume. Make sure it is very stiff, the consistency of whipped cream, so it will hold when piped – you don’t want it runny.
Spoon the marshmallow mixture into a piping bag.
Melt the remaining chocolate, and place into a disposable piping bag with a sealed end. Set aside to cool and stiffen up a bit, but not harden.
Peel the biscuits off the parchment and place them onto clean parchment, flat side down.
Pipe the marshmallow into each chocolate-lined mould just up to the top.
Snip a 2cm end off the piping bag with the chocolate in it.
Carefully pipe some chocolate on the marshmallow and a rim of chocolate around the biscuit base and swiftly place the biscuit on top of the marshmallow filled dome. Smooth the join with a knife.
Leave the teacakes to set until completely cool and sealed together. About an hour.
Very carefully remove the completed teacakes from the mould – be careful of fingerprints on the glossy dome.
Place on a plate and keep cool – but do not refrigerate, to make sure the chocolate keeps its glossy shine.
300g/10½ oz strong white bread flour, plus extra for flouring
15g caster sugar
15g softened butter, cut into small pieces
1 egg, lightly beaten
170ml milk (should make a soft dough)
oil, for greasing
15g semolina, plus extra for dusting
Tip the flour into a large mixing bowl. Sprinkle the yeast on one side of the flour and the salt into the other side of the flour. Add the sugar, butter, egg and milk, then mix all the ingredients together to form a soft dough.
Turn the mixture out of the bowl onto a lightly floured surface and knead for 10 minutes, or until soft, smooth and stretchy.
Lightly grease a large bowl with oil. Place the dough in the oiled bowl, cover and leave to prove for about one hour, or until doubled in size.
Dust the work surface with a mixture of the semolina and flour. Tip the dough out onto the work surface and roll out to about 2.5cm thick.
Lightly dust two baking trays with half of the semolina.
Using a 9cm straight-sided cutter, cut out 6 muffins. Place 3 muffins, evenly spaced apart on each of the dusted baking trays. Dust the remaining semolina or polenta over the top of the muffins.
Leave to prove for another 30 minutes.
Preheat the a heavy-based frying pan on the hob to a very low heat. Griddle the muffins for approximately 5 minutes, then flip over and griddle for another 5 minutes on the other side.