Lees' 12 Jam Teacakes 220g

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Mainly down to the marshmallow - quite a few own-branded ones just couldn't quite get it to be light enough. Several of these recipes also contain tea as an ingredient, to add a subtle malty tea flavour to the cake.

If you would like to make one of these moreish chocolate tea cakes at home, I recommend the recipe by Delish. It makes a coffee-flavoured marshmallow, but you could substitute this for powdered tea. Alternatively, just remove it entirely for delicious, sweet vanilla marshmallow instead.

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To make the biscuits, put the flours, salt, baking powder and caster sugar into a bowl and rub in the butter with your fingertips. Add the milk and stir everything together to form a smooth ball. These chocolate and marshmallow mouthfuls of goodness have been delighting many of us Scots for years and have become almost as iconic as Irn Bru or haggis.

For a dried fruit tea cake recipe, I recommend Waitrose Fruity Earl Grey Tea Loaf. It’s a dark and malty tea loaf that’s flavoured with Earl Grey tea and orange. This combination is a classic – many tea brands combine Earl Grey with orange naturally, including Twinings Lady Grey. Turn out the dough onto a lightly floured work surface and divide it into 12 equal pieces. Roll each piece into a ball, then flatten slightly into a bun shape using the palms of your hands. Cover the teacakes with a tea towel, and set aside to rise for 30 to 40 minutes. Step 6 Remove biscuits from the fridge and bake for around 10minutes, or until slightly darker around the edges and allow them to cook fully. They will seem very soft when they come out the oven but the with crisp up as they cool. Step 5 To make the coffee marshmallows, add the egg whites, coffee powder, sugar, salt and golden syrup in a large mixing bowl, giving it a light whisk. Place the bowl over a pan of simmering water without letting the bottom touch the water and let the mixture reach 71ºC so the eggs are pasteurised, ensuring you stir/whisk so that you don't let the mixture cook and get scrambled eggs. Once it has reached this temperature, transfer to a standing mixer, or use a hand held mixer to whisk for around 7 or 8 minutes, until the marshmallow is completely cool and it has reached stiff peaks. Once it is ready, transfer to a piping bag, ready to assemble!Some commentors recommend adding more fruit and spices, so if you like a particularly fruity and flavoursome teacake, use 100g of dried fruit and 1 tsp of mixed spice. If you don’t have any mixed spice, you can use pure cinnamon or a homemade mix (cinnamon, allspice, nutmeg, cloves, dried ginger, etc.) to taste. 2. Dried Fruit Tea Cake Recipe Image Credit: Waitrose Carefully pipe some chocolate on the marshmallow and a rim of chocolate around the biscuit base and swiftly place the biscuit on top of the marshmallow filled dome. Smooth the join with a knife.