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.
Those look utterly delicious! I was looking forward to seeing them since your first Tweet this morning. If only I could just reach into my computer screen and try one!
Thanks Preseli. I’ve just clicked onto your blog and saw your brownies! They look magnificent
OMG, they look amazing! I want!
Wow they look amazing!
OMG… nomnomnom recurring……
Oh I want to eat one (or ten actually) now!! I’m sitting in bed with my laptop whilst kids watch DVD (school hols)- how lovely would it be to eat these in bed – true naughty but nice treat that would be
I’d ask you to post me one but I think the envelope would get a bit sticky. LOL.
Kat X
OK, they look delicious,
When whisking do so until you have done a bout 10 mins, it may need longer if you have a mixer with a lid, mix it till when you pull the whisk out of the bowl the mallow mix hangs from the mixer and when it breaks off what is left pulls back upwards, if you see what i mean.
NO dont wait till its cool or it will be set! lol
Use a tiny bit of oil on your spoon or what ever as this stops it sticking.
Which biscuit/cake base would you recommend?
I am going to make some but place melted choc in an egg tray mould, place in freezer so it will come out more easily! fill with mallow after it has been left to cool but not set , then place a bisuit base in and cover with chocolate, will look more uniform and not as yummy as yours
Sorry Deb, I have been away from my blog for a while. Thanks for the advice!
I have the peyton and byrne book and tried this recipe. My marshmallow mixture was not thick at all. I also whisked it in a bowl first over the boiling water for about 15 minutes. It was very frothy and opaque, then used the electric mixer on it for about 10 minutes. It was a little thick but nothing like the pictures.
Should it take longer than 10 minutes?
I think I had the same problem but when it cooled it thickened up…that’s the only problem I had with this recipe. It wasn’t clear how long to whisk for and whether to do it whilst warm or cold.