Springtime Rhubarb

A visit to the allotment this week resulted in the discovery that after all this lovely sunshine, the rhubarb has sprouted.  Embracing all the seasonality of this crop, it made perfect sense to make the pink stalks the centre of this weeks blog.

Rhubarb - Sky Meadow Bakery Blog

It was very tempting to make a tart, sorbet, infused gin, crumble or cake – but sometimes simplicity wins.

In this case I wanted the first crop of rhubarb to be celebrating all its sour, fruity flavours and not distill it into something else, so the simple act of stewing it was a must.

Stewed Rhubarb - Sky Meadow Bakery blog

Nothing fancy, a simple 10 minute process from start to finish, but all the intensity and yumminess of rhubarb.  There are a few additional ingredients that I have added help to bring out the flavour and make it even more interesting.

Stewed Rhubarb

700g rhubarb

80g   golden caster sugar

1      large orange, zest and juice

3      balls of stem ginger, finely sliced

  • Wash and cut the rhubarb into 1cm slices and place into a large saucepan, along with all the other ingredients and 2 tablespoons of water.
  • Briefly stir to disperse the ingredients and then cook over a medium heat for 5 minutes, or until the fruit as softened but not totally broken down.
  • Taste to check for tartness, adding more caster sugar if needed.
  • Serve hot or cold

Stewed Rhubarb - Sky Meadow Bakery Blog

A classic accompaniment to rhubarb is some good old fashioned custard, but this stewed rhubarb is also delicious with ice cream, yoghurt (as I have used) or spooned over a vanilla cheesecake!

It will keep, covered in the fridge, for 3-4 days.


Afternoon Tea – Scones and final touches

We are here! Week four of the afternoon tea series.  This is where you get to pull all your delicious recipes together to make, along with a few other key elements, a very tasty afternoon tea – just in time for Mother’s Day (phew!)

When I say other ‘key elements’ I am of course talking about sandwiches, clotted cream and tea, as it just wouldn’t be afternoon tea without them.

Afternoon Tea - Sky Meadow Bakery blog

If you are wishing to make the whole affair extra special, then it is worth taking a little bit of time to think about the setting too.

So let’s start here, table layout.  I ironed my best tablecloths so they looked smart and layered one table runner over the top of the other tablecloth.

In case you would like to know – on my table I also placed;

  • small plates
  • tea cups and saucers
  • tea pot
  • side knives
  • cake forks
  • a few teaspoons, some for stirring the tea, and some for spooning out clotted cream and jams
  • lovely linen effect napkins from Sainsbury’s (rather than add any more ironing to the pile!)
  • milk jug
  • small glass with fresh flowers in
  • glasses for water or champagne
  • 3 cake stands
  • sandwich plate

Tip: If you don’t have cake stands, not to worry.  I good tip is to use a plate with a sturdy cup or short glass placed underneath to create the stem.

Mother's Day Afternoon Tea - Sky Meadow Bakery blog

When it comes to the sandwiches, pick your favourite fillings.  I opted for egg and mayonnaise, smoked salmon with a squeeze of fresh lemon and cracked black pepper, thinly sliced cucumber and cream cheese with a small scattering of lemon zest and coronation chicken.

I chose a mixture of two breads, one plain white and one granary loaf.  I would normally prefer a handmade loaf, but I find the processed bread actually works better and holds together when you cut the sandwiches into fingers.  I cut the crusts of each sandwich and then cut them into 3 fingers.  Pile them neatly onto a plate and there you have it.

Afternoon Tea Sandwiches - Sky Meadow Bakery blog

So onto the final bake, fresh scones.  They are the perfect afternoon tea treat and whether you put jam on before clotted cream or clotted cream on before jam it doesn’t matter – as long as both are present!  The best clotted cream, in my many taste testings, has to be Roddas.  It is found in most supermarkets in the U.K but if you are not able to get your hands on any clotted cream, then a loosely whipped double cream would be a good second choice.

Afternoon Tea Scones - Sky Meadow Bakery blog


200g   plain flour

1        bicarbonate of soda

1/2     teaspoon salt

2        tsp cream of tart

60g     cold unsalted butter, diced

150ml milk

1       egg, beaten

  • Preheat oven 220ºC and line a baking sheet
  • In a large bowl, sift in the flour, bicarbonate of soda, cream of tartar.  Add the butter and rub into the flour until fine breadcrumbs are made.
  • Make a well in the centre and add the milk, stir together until just combined.
  • Tip out onto a lightly floured surface and briefly knead together until a dough is formed.  Be careful not to over knead, as the dough may become heavy and not rise up.  Roll to 1 inch thickness.
  • Using a floured 5cm round cutter, cut out 6 scones.
  • Place the scones onto the prepared baking sheet and brush the tops with the beaten egg.
  • Bake in the oven for 10 minutes, of until they have risen and have golden tops.
  • Once baked, remove from the oven and place onto a wire rack to cool.
  • Eat on the same day as baked.

Afternoon Tea - Sky Meadow Bakery blog

To bring everything together, place the scones on one of the cake stands, the friands on a cake stand (previous blog), a jar of blood orange curd (previous blog), the cream puffs on another cake stand (previous blog).  Neatly stack up the finger sandwiches on a big plate and brew a pot of tea, and enjoy your afternoon tea together.

I hope you have enjoyed reading / making the recipes as much as I did making / eating them.  I would love to see any photos of what you create, tag me on Instagram and Facebook.

Scones - Sky Meadow Bakery blog


Afternoon Tea – Cream Puffs

The afternoon tea ideas are continuing today with a pastry element.  Dreamy, light, golden, crispy, airy choux pastry; topped with a crackled effect and filled with Chantilly cream and fresh strawberries – what is not to love!?

These look amazing and are a perfect addition to your afternoon tea party.  Please don’t be scared that this involves making pastry, or even that with this pastry you make it on the hob – it is just a matter of beating with a wooden spoon – it’s as simple as that!  Follow the recipe point by point and you will be fine.


Afternoon Tea Cream Puffs - Sky Meadow Bakery blog

As with the Friands I shared at the beginning of the month, you can replace the fresh strawberries with another fruity filling to the base.  Lemon curd works a treat too!

Cream Puffs - Sky Meadow Bakery blog

You will need to make these as close to serving them as you can, keep them as the last job to do as they do go soft after a time.  The cream filling and the crackle topping (called craquelin) can be made in advance so its just the choux buns to make at the end.

Cream Puffs - Sky Meadow Bakery blog

Berry Cream Puffs

For the choux

40g    plain flour

45g    strong bread flour

60g    unsalted butter, cubed

1       tsp caster sugar

2       large free ranged eggs

1/4     tsp salt

120ml water

For the craquelin 

25g    plain flour

25g    caster sugar

20g    unsalted butter, room temperature

For the filling

300ml double cream

1        tbsp icing sugar, sifted

1/2     vanilla pod seeds

100g   fresh strawberries, diced or any berries

  • First make the craquelin, which will be small discs that sit onto of the choux balls before baking and melt over the top to create a beautiful crackled effect.  To make the craquelin, beat the sugar, butter and flour with electric beaters until combined and it forms a dough.
  • Removed the dough and roll it to 2mm thin between two sheets of greaseproof paper.  Pop into the freezer for 30 minutes.  Remove from the freezer and cut 4cm round discs from it and then place the discs back into the freezer until you are ready to use them.
  • To make the choux pastry, place the sugar,  butter, salt and water into a medium saucepan over a medium heat.  When the butter has melted, add both the flours and beat strongly with a wooden spoon until it looks like a dough.  Turn the heat down to low and continue to beat for 3 more minutes.
  • Remove from the heat and continue stiring to help it cool down.  Once it has stopped steaming, add one of the eggs and with a wooden spoon, beat again to combine.  Then add the second egg and beat again.  It should now be looking glossy and thick, when you lift the wooden spoon out you should see a ‘V’ shape of pastry hanging from the edge of the spoon.  Allow the mixture to cool for 5 minutes before transferring to a large piping bag.
  • Preheat oven to 180ºC
  • Line 2 baking sheets and pipe 4cm dollops with a 3cm gap in between each one.  Once you have done them all, lightly wet your finger with water and tap down any little peaks that may have formed from piping to create a smooth surface.
  • Top each one with your prepared craquelin from the freezer and bake for 30-35 minutes or until a lovely golden colour and puffed up.  Once baked turned the oven off and leave the oven door open slightly to allow the heat to escape slowly and the choux buns to cool gently.
  • Whilst they are cooling you can make the Chantilly cream filling.  Pour the double cream into a medium bowl and add the icing sugar and vanilla bean seeds.  Whisk until soft peaks form.
  • Once the choux buns are cold, cut the tops off with a serrated knife and add a few diced strawberries into the bottom, then dollop or pipe in the Chantilly cream to fully fill the choux buns before popping their little hats back on top.
  • Serve as soon as possible to keep them crisp.

Afternoon Tea Cream Puffs - Sky Meadow Bakery blog


How glamorous do they look!?  It seems fiddly to do, but like I said before, there are a couple of steps you can get out of the way first and then its just baking the choux buns.

Next week is the last in the afternoon tea series, so head back next Friday to get the final recipe and the finishing details.

Afternoon Tea – Blood Orange Curd

You might have spotted the arrival of blood oranges in the shops and green grocers; they look like normal oranges on the outside but with a slight deep red speckle.  I have seen them every year and never thought to try something with them, until now – this year is the year!

I love to make lemon curd and I use it in my cakes at Sky Meadow Bakery, so I thought I would adapt the recipe and try blood orange curd.  What a success!  It can be used in buttercream, spread into layer cakes or just simply slathered onto toast and scones, great to add along with your afternoon tea.

Blood oranges - Sky Meadow Bakery blog

The colour when you slice them is amazing, such a fiery red; who would’ve thought that this colour would be hiding underneath that speckly zest?  I found the taste to be, unsurprisingly, orange but slightly tarter.  This is why it works so well as a curd, as the tartness cuts through the rich creaminess of the eggs and butter – delicious.

Blood oranges - Sky Meadow Bakery blog

Blood Orange Curd

4     blood oranges

2     large free ranged eggs

2     large free ranged egg yolks

125g caster sugar

75g  unsalted butter, cubed

1     tsp lemon juice

  • In a large heatproof bowl grate the zest from the blood oranges and squeeze 200ml of blood orange juice in too.
  • Into the same bowl add the eggs and the egg yolks and whisk to combine together, then add in the sugar and butter and whisk again.  The butter will stay in its cubes, but this is fine.
  • Place the bowl over a pan of simmering water, but don’t let the bottom of the bowl touch the water.
  • Stir constantly with a wooden spoon for 8-10 minutes to allow the butter and sugar to slowly melt into the curd.  Continue to cook for a further 10 minutes, stirring often, as the curd starts to thicken up.  It should be thick enough to coat the back of the spoon and have the appearance of thick custard .
  • Once it is lovely and thick, pass it through a sieve to remove any of the zest or lumps and then pour into sterilised jars.  If you would like tips on jar sterilising, head back to my strawberry jam blog post from the summer which gives tips.
  • The curd can be kept in the fridge for 2 weeks…if it will last that long!

Blood Orange Curd - Sky Meadow Bakery blog

This curd will be excellent with the scone recipe I will be sharing at the end of the month, just in time for Mothers Day.  Next Friday I will be sharing my recipe for delicate, light and more-ish cream puffs.  Enjoy.

Afternoon Tea – Friands

Every Friday this month, I will be sharing a recipe for a treat you might see at an afternoon tea.  I LOVE afternoon tea, hooray for Anna, the seventh duchess of Bedford.  Like any decent human being, Anna would get hungry around 4pm and need dainty sandwiches and tea.

One of my best afternoon tea places is Fortnum and Mason’s in London; it is such a treat.  The store alone is worth a visit if you are in the city, but if you have the time and can splash out a bit, then book in for afternoon tea.

Over the month, I will share four recipes that could come together to make a special afternoon tea.  It is Mother’s Day at the end of the month and I think this is a lovely way to treat someone special, by going all out and creating a mini feast.

Friand Ingredients - Sky Meadow Bakery blog

I chose to fill the ‘cake’ slot of an afternoon tea with a lesser known tasty treat – a friand.  They are very popular in Australia and New Zealand and are a lot like a French financier.

The main ingredients are ground almonds, egg whites and icing sugar and they’re traditionally baked in oval mini cake pans and topped with fresh stone fruits or berries.

Friands - Sky Meadow Bakery blog

One of the reasons I picked these was because they are very quick to make and when you have several elements of an afternoon tea to bring together, having some easy and quick recipes comes in handy.  They also look very dainty and elegant – perfect.

Friands - Sky Meadow Bakery blog

Raspberry and Blueberry Friands

110g icing sugar, sifted

68g  ground almonds

43g  plain flour, sifted

4     large, free ranged egg whites

75g  unsalted butter, melted

200g fresh raspberries

100g fresh blueberries

  • Preheat the oven to 180ºC.
  • Grease and flour a 6 hole friand tin, or you could try a muffin tin.
  • In a large bowl mix together the ground almonds, icing sugar and flour until combined.  Add the egg whites until combined and then gently stir in the melted butter.
  • Divide the mixture between the friand tin holes and then top with a mixture of the raspberries and blueberries.
  • Bake in the oven for 25 minutes or until golden and cooked through.
  • Leave in the tin to cool slightly for 5 minutes before turning out onto a wire rack to cool completely.
  • Dust with sifted icing sugar and serve.
  • You can play around with the fruit toppings; raspberry and peach is wonderful in the summer.

Raspberry and Blueberry Friands - Sky Meadow Bakery blog

Join me again next Friday where I will be sharing another afternoon tea recipe.  Enjoy!

Pear & Frangipane Tart

Although frangipane seems to have its origins in France, I first had it in the form of a Bakewell tart.  It is that wonderful golden, nutty paste that is used to fill so many different tarts and often is accompanied with fruit.  I had some pears in the fruit bowl to use up, so this was a perfect excuse to make a tart and share the recipe with you.

Pears - Sky Meadow Bakery blog

This is a lovely treat for an afternoon tea or dessert, and is taken to new heights when in company with a big dollop of crème fraîche…or double cream…or clotted cream…or ice cream – you get the idea!

You could easily switch the pears for apples, plums or apricots.  Most stone fruits work, but avoid berries, as they break down too quickly on the top and it turns into a bit of a mess!

Sweet shortcrust pastry - Sky Meadow Bakery blog


The pastry is sweet shortcrust, which I shared the recipe for in my blackberry and apple plate pie blog back in the autumn.  It takes about 5 minutes to make, so quick and you can keep it in the freezer for up to a  month.

Pear & Frangipane tart - Sky Meadow Bakery blog

Pear tart

4      ripe pears

100g   unsalted butter, soft

100g   ground almonds

100g   caster sugar

1        large free ranged egg

3        tbsp plain flour

3        tbsp icing sugar for decoration (optional)

Sweet shortcrust pastry

250g  plain flour

125g  unsalted butter, cold and cubed

50g    icing sugar

1      large free ranged egg

(optional) zest of one orange

  • First make the pastry.  In a food processor, sift the flour and icing sugar together and then add the cubed butter and zest.  Blitz until the mixture looks like fine breadcrumbs, then add the egg and blitz again until the mixture comes together into a ball. Wrap in clingfilm and refrigerate for 1 hour.
  • When the hour is up, remove the pastry from the fridge and roll out on a floured surface, roll to about the thickness of a £1 coin.  Grab a tart tin (I used a rectangular 10cmx34cm) and line it with your rolled out pastry.  Make sure to push the pastry into all the edges and then place it back into the fridge again whilst you make the filling.
  • Preheat the oven to 180ºC.
  • For the filling, beat together the soft butter and sugar until pale and fluffy. Then beat in the ground almond, plain flour and finally add the egg and beat until it is all incorporated.
  • Take the lined pastry tin out of the fridge and spread the frangipane mixture into it.  Peel and core the pears, cut them in half and then place them cut side down into the mixture.  To get the most in, lay them next to each other  pointing in opposite directions, one pointing up, then one pointing down (If that doesn’t quite make sense – see photos!)
  • Place in the oven and bake for 30-35 minutes, or until the frangipane is golden and cooked through.
  • Leave to cool for 10 minutes in the tin, then transfer to a wire rack to cool fully.  Serve with a dusting of icing sugar and a dollop of something creamy, like double cream!

To give a twist to the cream, why not add a little drop of amaretto to give a boozy, almond flavour!

Pear & frangipane tart - Sky Meadow Bakery blog

Mother’s day is coming up next month in the U.K, so over the month of March I will be sharing a different recipe each week so at the end of the month you will have lots of recipes to bring together to make a fancy afternoon tea that you could give as a treat!

Coconut Ice

I have never spotted coconut ice anywhere else on my travels around the globe, but it has been around for years and years in the U.K.  I saw a recipe for it in a household encyclopaedia dating back to the 1930’s and I know it can be very nostalgic for people and is a symbol of their childhoods.

It is also a perfect edible treat for little hands to make too – a good one to try for the last weekend of the half term! If you haven’t come across this delicacy before, allow me to explain…shredded coconut, mixed with condensed milk and icing sugar.  That is it, very easy and no ovens of hobs involved!

Ingredients - Sky Meadow Bakery blog

Traditionally, once the mixture is made, you divide it into two equal parts and dye one half pink before sandwiching them back together.  I have also had some fun dipping mine in melted chocolate and sprinkles as I had some left over, but you can keep this simple and authentic if you so wish!

Chocolate dipped coconut ice - Sky Meadow Bakery blog

Coconut Ice

200g desicated coconut

250g condensed milk

250g sifted icing sugar

1/2 tsp vanilla extract

a few drops of pink food colouring


chocolate, roughly chopped


  • Line a 15cm square tin or solid plastic container with baking paper or cling film (this will make it easier to lift out the set mixture)
  • In a large bowl, combine the coconut, condensed milk, icing sugar and vanilla and mix together until combined.
  • Divide the mixture into two halves.  Take the first half and press it into an even layer into the bottom of the tin.  With the remaining half, add a few drops of pink food colouring and mix it in to get a delicate pink shade.
  • Press the pink coconut mixture on top of your first white layer and press into an even thickness.
  • Leave the mixture to set for a few hours, or ideally overnight.
  • When it is firm, remove from the tin and cut into inch squares.
  • If you wish to add some extra decoration with chocolate and sprinkles…
  • Bring a small pan of water to simmering point and place a heatproof bowl on top (make sure it doesn’t touch the water).  Add the chopped chocolate and allow to melt.
  • Once melted, dip the end of your coconut ice squares in, scatter over any sprinkles you would like add and then leave to set on baking paper.
  • Keep in an airtight box for up to a week.

Coconut Ice - Sky Meadow Bakery blog

I hope you enjoy making these for a bit of sweetie fun at the weekend!

Share a little love

When I started this blog last year, I wanted to find a way to connect to the present through seasonality and baking.  It has really helped me and whilst I thought this would be an outlet just for me, it has been lovely that you have joined in too by sharing your inspirations and baking along with me.  Thank you.

Valentine’s day is just around the corner and whilst that is simply an event in the calendar where love is celebrated on a specific day; I think for me and others, it is a day that highlights something that is going on constantly.  I try to tell and show the people I love how much they mean to me all the time, through out the year…usually with food!

Jammy Dodgers - Sky Meadow Bakery blog

With the current political turbulence that we see, I feel that Valentine’s day can be a reminder of something we can all do – share a bit more love with people.  Whether that is to your friends and family, to people in your community, or to people in the world.  It can take little effort – being a bit more open and showing people that you care, could make a difference in someone’s day that they then go on and show to another.

Biscuit Baking - Sky Meadow Bakery blog

So with baking in my heart, I share this recipe for Jammy Dodger biscuits.  A simple vanilla biscuit filled with vanilla buttercream and raspberry jam.  You could whip up a batch and share them out, spreading a bit of love as you go.

Jammy Dodgers

300g    plain flour

200g    unsalted butter, cold and cubed

100g     icing sugar

1         egg yolk

1/2 tsp vanilla extract

For the filling

150g     unsalted butter, softened

340g     icing sugar

3-4       tablespoons of milk

1/2        tsp vanilla extract

1          jar of raspberry jam

  • Line a baking sheet with parchment and preheat oven to 175ºC.
  • In a large bowl sift the flour and add the cubes of cold butter.  Using your hands rub the flour and butter together between your fingers to create fine breadcrumbs.
  • Whisk the egg yolk, milk and vanilla extract together and then add them to the breadcrumbs, stirring until you have a dough.
  • Wrap the ball of dough in clingfilm and refrigerate for 20 minutes, to allow the butter to firm up again.
  • Remove from the fridge and on a lightly floured surface, roll out to 1/2 cm thickness.  Cut out your shapes, I chose a large circular cutter (10cm) and a small circular cutter (5cm).  In the large circle I used small letter cutters to cut out the word love, and some smaller heart shaped cutters for the small biscuits.
  • Make sure you biscuits are even in number, so you have the right amount to sandwich together, and then only half of the biscuits will have a cut out decoration and the other half will be plain (these will be the back).
  • Lay the biscuits out on the baking sheet and place back in the fridge for 20 minutes, as the butter will have softened in the rolling process.
  • Once they have chilled for the second time, you can pop them straight into the preheated oven for 7-10 minutes or until golden.  The smaller biscuits will be done around the 7 minute mark, but just keep an eye on them.
  • Remove from the oven and allow to cool for a few minutes on the baking sheet before transferring to a wire rack.  Whilst they cool, you can get on with making the buttercream.
  • In a large bowl whisk the butter for 5 minutes, until it is pale and fluffy.  Sift in half the icing sugar and gently beat again until combined.  Sift in the remaining icing sugar and beat until combined.
  • Add the vanilla extract and beat to combine.  Finally add half the milk and beat again and then the other half of the milk and beat.  You are looking for a soft, spreadable light texture, add a little more milk if it is still to stiff.
  • Once the biscuits are completely cool, pipe or spread the buttercream onto the base biscuit, dollop on a spoonful of jam on top and spread over.  Top with your decorated biscuit half and sandwich together, giving a gentle squeeze (really gentle as you don’t want to snap your biscuit) the jam will ooze up into the cutout decorations.

Jammy Dodgers - Sky Meadow Bakery blog

I know this blog has had a bit of a sentimental tone, but I think we all need a bit of sentimentality every now and again!

Please keep sending/tagging me your photos, it fills my heart x

Almond and Cherry Shortbread

Almond and cherry is a classic combination and whilst I normally make it in a cake form, I thought I would try something different and combine those flavours into my favourite shortbread recipe.  I loved seeing the photos of last weeks oat biscuits, thank you for sharing!

I have opted for a naturally dark glacé cherries rather than the bright red alternative.  There is no difference in the flavour, I just prefer the colour.

Almond and Cherry Shortbread - Sky Meadow Bakery blog

I love a buttery shortbread, and this one will not disappoint.  Because of the high butter content I recommend chilling the cut out biscuit dough in the fridge for at least 30 minutes before baking.  This will help stop the biscuits spreading too much as the butter will melt slower whilst baking.

Almond and Cherry Shortbread - Sky Meadow Bakery blog

Almond and Cherry Shortbread

225g unsalted butter, softened

110g caster sugar

225g plain flour

110g cornflour

1     teaspoon almond extract

75g  glacé cherries, roughly chopped

pinch of salt

  • Preheat oven to 175ºC  and line a large baking sheet with baking parchment
  • Beat together the butter and sugar until pale and creamy and add the cherries and almond extract.  Beat again until all combined.
  • Sift in both the flours and add a pinch of salt.  Beat again until the flour is incorporated and the mixture comes together into a rough dough.
  • Tip onto a lightly floured surface and briefly knead to make sure everything is combined.
  • Transfer to a sheet of baking parchment and lay another sheet on top, roll the dough out (with it between the two sheets) to 1cm thickness.
  • Using a cutter, cut out as many biscuits as you can and then transfer to the fridge to chill for at least 30 minutes.
  • Once chilled and firm, transfer the biscuits to the prepared baking sheet and bake for 10-15 minutes, or until the biscuits start to turn golden brown around the edges.
  • Remove from the oven and leave to cool on the baking sheet for 5 minutes, before transferring to a wire baking rack to cool completely.
  • Dust with a little extra caster sugar if you wish, and there you go!

Almond and Cherry Shortbread - Sky Meadow Bakery blog

Perfect with a cup of tea, or serve alongside some berries and ice cream for a bit of texture.  I hope you feel inspired to give this ago – enjoy!


I would like to dedicate this post to my wonderful Lamb, who would always request an almond and cherry extravaganza for his birthday.  This will be the first birthday I won’t be able to give a treat to him, as he died last year.  I will be baking with almonds and cherries and be thinking of him anyway.


Chocolate Marshmallow Teacakes

I remember having these as a child when my Grandparents used to buy them from Marks and Spencer.  I used to think they were so exciting, partly because of the shiny blue foil they were wrapped in, but mainly because of the huge dome of marshmallow balancing on a yummy biscuit base.

Chocolate Marshmallow Teacakes - Sky Meadow Bakery blog

I added a small blob of jam to the centre of mine, just to add even more flavour and you could experiment with different fillings.  I chose raspberry jam as I like the slight tang against the sweetness of the marshmallow.

Chocolate Marshmallow Teacakes with raspberry jam - Sky Meadow Bakery blog

Chocolate Marshmallow Teacakes

For the biscuit base  

1        large free ranged egg

175g   plain flour

75g    icing sugar, sifted

55g    unsweetened cocoa powder

100g   unsalted butter, soft

1tsp    vanilla extract

2 tbsp milk

For the marshmallow

3      sheets gelatine, soaked in cold water until soft

3      egg whites

175g   caster sugar

For the decoration

200g dark chocolate

raspberry jam (optional)

  • Preheat oven to 180ºC and line a baking sheet
  • To make the biscuits, beat together the butter and the icing sugar until light and pale.  Sift in the flour, cocoa powder and then add vanilla extract, milk and egg and mix all together until combined and forming a dough.
  • Wrap the chocolate biscuit dough in clingfilm and pop into the fridge for 30 minutes.
  • Remove the dough from the fridge and roll out on a lightly floured surface until 3mm thick. Using a round biscuit cutter (about 4cm diameter works well) cut out the biscuits and lay onto the prepared baking sheet.
  • Bake in the oven for 15-20minutes or until baked through.  Leave to cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.
  • Now to make the marshmallow.  Place the egg whites and sugar into a heatproof bowl over a pan of simmering water and beat until thick and creamy and a trail of egg white mixture will stay on the surface.
  • Then remove from the heat and whisk in gelatine sheets (squeeze out any excess water) one at a time until each is incorporated before adding the next.  Then whisk for 10 minutes, or until the marshmallow is cool and thickened.
  • Transfer the marshmallow to a piping bag fitted with a round nozzle.
  • To assemble, take a chocolate biscuit and dollop half a teaspoon of jam in the middle (if using), then pipe the marshmallow over the top of the jam until it fills out to the edge of the biscuit, before gently pulling up to create a dome.  Continue until you have covered the biscuits.  Leave to set for 1 hour.
  • To coat the teacakes in chocolate, melt the dark chocolate in a heatproof bowl, suspended over a pan of simmering water (don’t let the bottom of the bowl touch the water).  Once melted quickly dip the teacake by suspending it upside down and dipping it into the chocolate, leave to set on a wire rack.  Repeat until they are all covered.
  • They will keep for 2-3 days in an airtight container

Chocolate Marshmallow Teacakes - Sky Meadow Bakery blog

What a treat and so much fun to make,  if only I could find some blue foil to wrap them up in and it would be like the 1980’s all over again!  I hope you have a lovely weekend.