RECIPE REVIEW: Marshmallow Teacakes from Peyton & Byrne
I actually did a squeal when the new baking book, British Baking, by Peyton & Byrne dropped onto the doormat. The book is Gorgeous with a capital G. The photographs are mouthwateringly inspiring as well as providing nostalgia and joy.
I was, of course, immediately attracted to the recipe that just oozed sweetness and chocolate. The Marshmallow Teacakes. A home-made version to rival the Tunnock’s Teacake.
For a small cake the list of ingredients was long, but I was undaunted and set to work. An hour later I had a gooey mess all over my work surfaces, tablecloth, computer and camera. And my fingers, dress and t-shirt. According to my husband I also had a white moustache. Obviously this is not the fault of Peyton & Byrne at all but the fact that I try and take photographs of the cakes as I work. This time it was messier than usual thanks to the marshmallow middle.
The ingredients were listed clearly and the instructions started well. The only place I got a little confused was when I was trying to finish off the mallow. I put all the ingredients in a bowl over hot water and whisked continuously for twelve minutes, but when it came to taking it out the water and whisking with an electric mix I would have appreciated a rough guide as to how long. The fact the marshmallow was still warm and it wasn’t obvious initially (well, not to me) that I should wait for it to completely cool before trying to dollop it on top of the biscuit base, made for a few mistakes (where it oozed down the sides of the base and onto said tablecloth). I used a spoon to do this incidently. I tried using a piping bag but it was such a sticky, messy thing to do it just made me angry.
The results however, were stunning. Not something I’d make if in a rush but with time and patience I would definitely give them another go.