• 300g 40% dark chocolate, chopped
  • 150g plain flour
  • 50g wholemeal flour
  • 1 tsp baking powder
  • 50g softened butter
  • 50g caster sugar
  • 2 egg yolks
  • 2 tbsp double cream
  • 3 free-range eggs, whites only
  • 150g/51/2 oz caster sugar
  • 2 tbsp golden syrup
  • 1/2 tsp salt
  • 1/2 tsp vanilla extract
  • 2 tbsp freeze dried raspberries + pink food colouring
  • 1 tsp peppermint extract + green food colouring


  1. Mix the flours, baking powder and salt together, rub in the butter then add the egg yolks and cream to bring it all together.
  2. Roll the mixture out to 5mm thick then cut out 15 rounds, the same size or slightly bigger than your chocolate moulds.
  3. Chill for 30 minutes then bake at 170C for 10 minutes.
  4. Remove from the tray immediately and put on a wire rack to cool.
  5. Melt 150g of the chocolate in a bowl over simmering water.
  6. Once melted, remove from the heat and tip in the remaining 150g - stir until all of the chocolate is melted through.
  7. Wait until the chocolate has begun to thicken then spoon it into your moulds, and use the back of a spoon to spread it around.
  8. Keep the chocolate bowl and any remaining chocolate in it.
  9. Put all of the marshmallow filling ingredients, except the flavourings, into a bowl over a saucepan of boiling water.
  10. Heat the filling until all of the sugar has dissolved and the mixture is frothy - about 10 minutes, stirring with a whisk so the eggs don’t cook.
  11. Remove from the heat and whisk with an electric whisk until stiff peaks are formed.
  12. Divide into three and flavour and colour each portion, then put the mix into a piping bag.
  13. Pipe the marshmallow into the chocolate moulds and then place a biscuit round on top of the marshmallow.
  14. Heat the chocolate bowl again over simmering water then remove from the heat and add the last 50g chopped chocolate to the bowl - mix until melted.
  15. Pour the chocolate over the biscuits and spread out with a palette knife then place in the fridge until set.
  16. When set, release the teacakes from their moulds, and, if necessary, trim the bottoms so that you have perfects rounds.