I’ve always loved Tunnock’s Teacakes. To be honest I don’t usually buy packets of chocolate biscuits when I do my weekly food shop as I know once that packet is open, I’ll trough the lot! I did buy them when my children were at primary school and took packed lunches. We all love them in our house, so when we do buy a packet of teacakes, it’s a real treat.
In series 3 of the Great British Bake Off last summer the Technical Challenge in Biscuit Week was to make Chocolate Teacakes! I was excited to see this as they have always been a mystery about how you went about making them. As I had bought the book to accompany the last series How To Turn Everyday Bakes Into Showstoppers, I had the recipe but had absolutely no confidence in making them. Who can forget the lovely Cathryn and her famous catchphrase “Oh my giddy aunt!” every time something went wrong in the Bake Off tent. I also loved her comment “I can’t serve Mary Berry green carpet!” Cathryn was a joy to watch on the TV, her bakes were stunning but the chocolate teacakes and the other biscuit bakes led to her leaving the show.
It has taken me a year to have a go at baking the teacakes for a couple of reasons, mainly because I thought I couldn’t do it and also due to them being time consuming. It wasn’t until I went into my local Lakeland Limited shop in Harrogate and found out that they have started to sell the silicone chocolate moulds that you need to make these gorgeous treats!
To find out more about the Lakeland silicone moulds click here
This is what the silicone chocolate teacake mould looks like-photo courtesy of Lakeland’s website.
Last Wednesday my husband was away working up in Scotland. I was spending a day catching up on jobs and errands but decided once and for all I was going to get on with making these teacakes. I knew I was in for a tricky time but I thought if I followed the instructions carefully then I might be ok.
The chocolate slicone teacake mould was washed out and wiped with a kitchen towel.
300g plain chocolate were melted carefully in the microwave. It was meant to cool slightly to stiffen up. It took ages to do this.
While the chocolate was cooling I made the biscuit base, this was made with wholemeal flour, plain flour, butter and caster sugar. The binding was done with a tablespoon of milk which didn’t work too well! The biscuits were very short in texture and kept crumbling. It took all my effort to roll and re-roll the dough to get 6 cookies out of it!
The melted chocolate is spooned carefully into the mould and spread around to make the dome part of the chocolate teacake. The chocolate was still far too runny and kept running down to the bottom of the mould! I kept spooning it back and trying to coat the edge of the moulds.
Once the biscuit bases were out of the oven they were covered in the remains of the melted chocolate and left to set. This bit seemed easier than the dome bit but I did struggle with it as I was hungry and could have happily wolfed the biscuits down there and then!
While all the chocolate was setting I had a go at making the marshmallow filling. I have never, ever made marshmallow before and began to get worried once I saw the method. It involved heating the egg whites, golden syrup and salt in a pan rather like an Italian meringue. You needed to add a vanilla pod but I didn’t have one, so a splash of vanilla extract went in here instead. The one and only time I made Italian meringue to make a topping for lemon meringue cupcakes resulted in me burning my thumb when the meringue splashed on me. I still have a scar about 1cm long 2 years later! I opted for another method, mixing it all in the KitchenAid with my balloon whisk. It seemed to work ok.
By this time it was far too late to be baking. The chocolate in the mould still hadn’t set and I was tired. I thought I would leave it until the morning and assemble the teacakes in the morning when I got up!
Next morning! The teacakes were assembled. The marshmallow filling was put inside the domes with a tablespoon then the edges of the biscuits were piped with more melted chocolate.
After a couple of hours I attempted to get out the teacakes out of the mould! As the chocolate in the dome part wasn’t thick enough, only one turned out intact! They also had this horrible streak on the chocolate, not sure what that is as I am not a chocolate expert.
And here are the rejects! Only suitable to be eaten with a spoon and from a bowl. You could hardly put a foil wrapper around these!
Well, was it worth the effort? I’m so sorry to say but no it wasn’t. I found the recipe far too fiddly and time consuming. I will stick to buying Tunnocks as normal!
Here is a link to the recipe if you are brave enough to have a go at making your own chocolate tea cakes:
Love Sam xx
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