Homemade wagon wheels are the classic biscuity dessert, but even more decadent, because they’re a bit bigger and so much tastier for being homemade. We’ve got layers of raspberry jam with light marshmallow fluff, sandwiched between crumbly biscuit and smothered in chocolate. They make the perfect snack to go with your afternoon cup of tea and can even be wrapped up and put in a lunchbox. They are great at a picnic or barbecue and are transported easily, so you can make a bunch and take to a friend’s house.
- 250g HobNobs, roughly broken
- 125g shortbread, roughly broken
- 130g unsalted butter, melted
- 8tbsp marshmallow fluff
- 4tsp raspberry jam
- 300g milk chocolate, roughly broken
- 1tbsp golden syrup
Blitz all the biscuits in a food processor until fine. Tip into a bowl and mix with melted butter and 2tbsp marshmallow fluff. Grease the inside edges of an 8cm plain ring and place on a baking tray lined with baking paper – you will need 2 lined trays. Press about 2tbsp of the biscuit mixture into the ring using the back of a spoon to get it tightly packed. Pull the ring off and repeat with the rest of the mixture. Leave in the fridge to firm up for 1 hr.
Spread a little of the jam onto half the biscuits. Fill a piping bag with marshmallow fluff and pipe a spiral from the centre, leaving about 1½ cm at the edge. Leave in a cool place for 10 mins.
Meanwhile, put the chunks of chocolate, syrup and 130ml water into a heatproof bowl set over a pan of gently simmering water. Once it’s melted, mix, then allow to cool slightly. Top the filled biscuits with plain ones– the flat side should be on top.
Put the biscuits on a wire rack set over baking paper. Pour around 2tbsp of the chocolate mix over and spread to the edges to help cover the sides – scrape any excess from the paper back into the bowl. Leave somewhere cool to set.
If you don't have raspberry jam, you can just as easily use strawberry, or even blackcurrant, depending on what you have at home or what your favourite is.