Retro Wagon Wheel
About this build
Two giant golden syrup biscuits surround raspberry jam and homemade marshmallow, then receive a chocolate coating in this nostalgic Wagon Wheel build.
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What the original account establishes
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- The maker remembers Wagon Wheels being a lot bigger with two layers of jam, and set out to make a full-size original rather than the stingy 2002 remake. Biscuit dough from butter, sugar, plain flour, golden syrup and an egg yolk was divided in two, rolled out with a plate as the giant template and baked, with no quantities, temperature or time written down. A monster marshmallow was made from icing sugar, liquid glucose, gelatine and egg white, boiled, whipped until like double cream and set in the fridge in a well-floured cake tin. A chocolate sauce was made and a jar of pipless raspberry jam bought; the underside of one biscuit was coated and refrigerated for half an hour, then the stack went biscuit with its chocolate side down, jam, marshmallow, jam, biscuit, was rendered all over in the chocolate sauce and refrigerated once more. Approximate cost £10 using decent butter and chocolate, which the maker says can be done cheaper but quality costs. Source 1 · Source 2 · Source 3 · Source 4 · Source 5 · Source 6 · Source 7 · Source 8 · Source 9 · Source 10
Notes from the contributor
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4. Make a monster marshmallow from icing sugar, liquid glucose, gelatine and egg white. Boil it, then whip it up til it’s like double cream, then bung it in a suitable monster mallow mold (I found a well floured cake tin works well) and refrigerate until it sets.
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The original account
Yes, Wagon Wheels used to be a whole lot bigger and had two layers of jam
(if my memory serves me right). So forgot the stingy 2002 remake, make
yourselve a full size original.
1. Make some biscuit dough out of butter, sugar, plain flour, golden syrup
and an egg yolk and divide into two.
2. Roll em out and use a plate as a giant biscuit template.
3. Bake em.
4. Make a monster marshmallow from icing sugar, liquid glucose, gelatine
and egg white. Boil it, then whip it up til it’s like double cream, then
bung it in a suitable monster mallow mold (I found a well floured cake tin
works well) and refrigerate until it sets.
5. Make a chocci sauce and buy a jar of raspberry jam (no pips please).
6. Coat the underside of one biscuit and refrigerate for half an hour.
7. Assemble the components with care and precision: Biscuit 1 (chocci side
down) – Jam – Monster Mallow – Jam – Biscuit 2.
8. Render the whole thing in chocci sauce and refrigerate once more.
Approximate cost £10 if using decent butter and chocolate. It can be done
cheaper, but remember quality costs.
