S’Mores (aka Chocolate & Marshmallow) Pie
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Gill Bland

S’Mores (aka Chocolate & Marshmallow) Pie

Posted by Gill Bland Tuesday, 30th October 2018

This pie is a friend-making pie. It is ideal for the darkened setting of a bonfire night party where you can not worry about politeness and shovel it in with a spoon or your fingers, giving you a sugary hit to keep you warm through the festivities. It is gooey and chocolatey and you will end up with laughing at each other’s choolcatey moustaches and the stringy bits of marshmallow getting stuck in your hair. It’s also VERY dietary-requirement friendly as it is almost accidentally vegan, dairy and gluten free.

Whilst Guy Fawkes’ night is a particularly British affair, our bonfire based eating can learn a lot from the USA and so it’s a recipe with a nod to s’mores that I bring you this month. However, it was actually a recipe which I first at in a Spanish restaurant in York (El Piano - sadly now closed but reproduced with permission) so it’s rather multicultural!

 

For the case:

  • 250g oats
  • 150g Stork block (this is vegan)
  • 100g soft light brown sugar

For the filling:

  • 130g soft light brown sugar
  • 4 tbsp cocoa
  • 5 tbsp cornflour
  • 750ml of your chosen type of milk - normal, soy, coconut, whatever
  • 1 pack of giant jet puffed marshmallows (you can find these in the world food aisle usually - you can use normal ones but these are way nicer)
  • 2 capfuls of vanilla essence (or better still, some vanilla paste if you have it)
  • optional dark chocolate chips for sprinkling
  • a couple of pinches of salt

For the base (basically flapjack):

  • Melt the  margarine with 100g sugar until liquid and not granular.
  • Stir in the oats and a pinch of salt.
  • Press into the base and sides of a flan/pie dish and leave to cool in the fridge

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For the filling:

  1. Heat up the milk, cocoa powder, pinch of salt and 130g sugar (or to taste), whisking together if necessary
  2. Put the cornflour in a mug and pour a small amount of the hot milk  onto it, stirring until a loose paste and not lumpy.
  3. Now add back into the rest of the milk and heat until thick,  stirring all the time (or you’ll have lumps)
  4. Take off the heat and stir in the vanilla.
  5. Cut 4 of the giant marshmallows into quarters (or 10 normal ones in half) and stif through the mix until they are starting to melt
  6. Pour into the base, sprinkle with dark chocolate/orange zest/ anything that takes your fancy,  and leave to cool
  7. When set, cut more giant marshmallows in half and place on top
  8. Pop under the grill of your oven or use a blow torch to brown them

 

 

 

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