LIVING
TO A TEA
The nation loves a brew, and in his latest book, award-winning food writer Tom Parker Bowles – the son of the Duchess of Cornwall – pairs some irresistible treats with just the right cuppa…
ISLAND CHOCOLATE TEACAKES
Makes 30 Preparation time 45-50 minutes, plus resting, chilling & setting Cooking time 10 minutes
Serve with Wedding Breakfast tea – a malty tea, blended for the 2011 royal wedding.
INGREDIENTS
• 225g/8oz unsalted butter, chilled
• 75g/3oz icing sugar, sifted
• 2 egg yolks
• 4 tsp cold water
• 280g/10¼oz plain flour, sifted, plus extra for dusting
• 50g/2oz raspberry jam
• 200g/7oz 70% chocolate, broken in pieces/chopped, for dipping
• Freeze-dried raspberries, to decorate
For the marshmallow
• 2 egg whites• 7 leaves of fine leaf gelatine• 2• 250g/9oz caster sugar• 80ml/3¼fl oz water• 4 tsp liquid glucose
