Two ways to create the most gigantic teacake you’ve ever seen. The Real Giant Teacake looks authentic but is trickier to make, so we’ve added a cheat’s version too.
The Real Giant Teacake
50g butter 100g digestive biscuits Jam (optional) 200g dark (Bournville) chocolate, melted 1 jar of ‘Fluff’ (marshmallow) Bombe mould and lid Butter for greasing To make the crust, melt the butter in a basin. Put the biscuits into a plastic bag and crush them into crumbs with a rolling pin. Mix into the butter. Put the crust in lid of bombe lined with a round of greaseproof paper so it will turn out easily. Grease the mould. Using a spoon, spread the melted chocolate half way up the inside of the mould. Put in fridge and leave to set for about 5 mins. Slide a sharp knife around the edges and turn out. Fill the shell with ‘Fluff’ and top with a thin layer of jam (if using). Place the biscuit base on top of the fluff and chocolate dome. Turn the right way up and leave in the fridge to set. Essence of Teacake A cheat’s version of the Giant Teacake that’s simple to make. 100g butter 200g digestive biscuits Jam (optional) 2 large packets of marshmallows 200g dark chocolate Loose-based 20cm tin or Flexipan Melt the butter in a basin. Put the biscuits into a plastic bag and crush them into crumbs with a rolling pin. Mix into the butter and spread over the bottom of the tin. Leave to set in the refrigerator for about 30 mins. When the base is hard, spread a layer of jam over it (if using). Pull the marshmallows in half so they stick together nicely and cram them into the tin, pressing down quite hard. Invert the teacake on to a plate. Melt the chocolate and spread over and around the sides of the marshmallow. Leave to set. Serve. |
