Lees' 12 Jam Teacakes 220g

Product Information

The biscuit is crunchy yet soft and crumbly at the same time, the marshmallow fluff is so creamy and light and it’s all covered with chocolate. It goes together just like a muffin or a quick bread in that you mix together the dry ingredients and the wet ingredients separately and then beat the two together! To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. Our famous Giant Chocolate Teacakes are made with buttery shortbread biscuit topped with soft marshmallow and filled with different flavoured jams before the teacake is dipped in crisp smooth chocolate. Marmalade I use for a zingy citrusy homemade yogurt, to make a glaze/sauce for chicken or duck and to add to cakes like marmalade teacake.

Jams I use to flavour homemade yogurt, spread on a Victoria sponge cake, jam thumbprint cookies, to top vanilla ice cream, on scones and Queen’s Pudding.To cover the teacakes in chocolate, hold each one above the bowl at an angle and drizzle over the chocolate, letting it run back into the bowl, turning the teacake until completely covered. I think my boyfriend got very fed up of all these teacakes I was making but hey, it was worth it because I think my recipe is pretty good! I am always happy to help and point you in the right direction, even if it exists on another page, or in one of my many cookbooks. However, products may be improved or updated which could result in changes to the product information, ingredients, nutritional content and allergy advice. Remove the teacakes from the mould carefully – make sure you don’t get your fingerprints on the chocolate dome!

Sadly, I already had the butter and sugar creamed when I opened the can and decided it looked a little funky.

Remove the teacakes from the mould carefully, you don’t want any finger prints on your chocolate dome! Fast forward to the weekend and there I was in my kitchen trying to come out with a recipe for chocolate and strawberry teacakes. When you line the mould with the melted chocolate, do not place it in the fridge to cool and harden.

Insert a butter knife straight into the batter and swirl it in gently a few times to distribute it through the batter. Mallow (38%) (Sugar, Glucose syrup, Egg white), Dark chocolate (34%) (Sugar, Cocoa mass, Cocoa butter, Skimmed milk powder, Palm oil, Shea butter, Emulsifier [ soya lecithin], Flavouring), Biscuit (28%) (Fortified wheat flour [ wheat flour, calcium carbonate, iron, niacin, thiamin], Vegetable oil [palm, rapeseed], Sugar, Raising agents [sodium bicarbonate, disodium diphosphate]).It was always baked in a bundt cake pan, and it was always dusted with icing sugar whizzed in a coffee grinder. Every year I make my boyfriend a nice rich chocolate cake with raspberry jam spread between the layers.