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. Put the butter and icing sugar in a large bowl, mash together with a wooden spoon then beat for 1-2 mins or 2 until smooth.

You would start off with the biscuit, then spoon the jam on top of the biscuit and pipe the marshmallow fluff on top of the jam.You can use any type of jam you like, it doesn’t have to be strawberry jam, you can also use raspberry or orange jam too. 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. Remove the teacakes from the mould carefully – make sure you don’t get your fingerprints on the chocolate dome! To be fair, in the modern world where many do not make their own jams and preserved anymore, this question becomes almost obsolete.

Don’t use a chocolate with a high percentage of cocoa – it will be hard to remove the teacakes from the mould and they make break when doing so. In the event of any safety concerns or for any other information about a product please carefully read any instructions provided on the label or packaging and contact the manufacturer. 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. These chocolate delights are filled with creamy mallow with an indulgent jam centre that is sure to excite your taste buds. There are 6 Giant Chocolate Teacake flavours to choose from with seasonal products available such as our Christmas Pudding Chocolate Teacake and Pistachio Cherry heart-shaped Chocolate Teacake.In the past I’ve taken bags of frozen berries out and made jam from them before the fresh crop was ready, and I’ve used jam in muffin batter to use it up, but never cake. While we have taken care in preparing this summary and believe it to be accurate, it is not a substitute for reading the product packaging and label prior to use. This will make it really hard to remove the teacakes from the mould and they might break as you take them out.

You need to whisk the ingredients for 6-8 minutes using an electric whisk, so this will be a lot longer if you’re doing it by hand! 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!This is an encouraging community that offers comprehensive recipes, simple preserving tutorials, and honest tips for cooking with kids. 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]). The 103 third parties who use cookies on this service do so for their purposes of displaying and measuring personalized ads, generating audience insights, and developing and improving products. We therefore strongly recommend that you always read the actual product label from the product you have purchased, before using or consuming such product. Ingredients: Chocolate Flavoured Coating (33%) (Sugar, Vegetable Fats (Palm Kernel, Palm, Shea), Whey Powder ( Milk), Fat Reduced Cocoa Powder, Emulsifiers: Soya Lecithin, Polyglycerol Polyricinoleate; Flavouring), Mallow (26%) (Glucose Syrup, Sugar, Dextrose, Gelling Agent: Beef Gelatine), Wheat Flour (fortified with Calcium Carbonate, Iron, Niacin, Thiamin), Apple and Raspberry Jam (6%) (Sugar Syrup, Glucose Syrup, Apple Pulp, Apple Puree Concentrate, Raspberry Puree Concentrate, Elderberry Juice Concentrate, Acidity Regulators: Citric Acid, Sodium Citrate; Gelling Agent: Pectin), Sugar, Vegetable Fats (Palm, Rapeseed, Palm Stearin), Partially Inverted Refiners Syrup, Raising Agents: Sodium Bicarbonate, Ammonium Bicarbonate; Salt.

Every summer I preserve food until I am sick of chopping and lifting jars, and convince myself that this will be enough to last us until the next season. I was thinking to myself that it would be a challenge to use it up within a week, but no more – my cake is cooling on the counter and my daughter is saying “Yum, that cake looks so good”. It’s the same recipe that I use for my Chocolate Chip Shortbread Cookies, Ginger Shortbread and Valentine’s Heart Cookies.Please always read the labels, warnings, and directions provided with the product before using or consuming a product. It is just such a perfect descriptor for a small pastry that is too cake-like to be a muffin, and is not iced or fluffy enough to be a cupcake.