S’mores loaf

A US campfire treat, a s’more is a hot toasted marshmallow on a slab of chocolate, sandwiched between two biscuits. We’ve taken the flavours and turned it into a cake!

• 175ml (6fl oz) vegetable oil, plus extra to grease

• 200g (7oz) plain flour

• 1½tsp baking powder

• 350g (12oz) light brown soft sugar

• 75g (3oz) cocoa powder

• 2 medium eggs, beaten

• 225ml (8fl oz) milk

• 2tsp vanilla extract

• 100g (3½oz) digestive biscuits, broken into large pieces

TO DECORATE

• 100g (3½oz) dark chocolate, melted

• 100g (3½oz) mini marshmallows

1 Preheat oven to 180°C (160°C fan) mark 4. Grease and line base and sides of a 900g (2lb) loaf tin with parchment. In a large bowl, with a handheld electric whisk, beat all cake ingredients except biscuits until smooth. Mix in 50ml (2fl oz) boiling water.

2 Spoon 250g (9oz) of the cake mixture into a separate bowl. Mix in biscuits. Spoon into base of prepared tin and press into an even layer with back of spoon.

3 Spoon remaining mixture into the tin; level. Bake for 70-80min or until a skewer inserted into centre comes out clean. Cool in tin for 10min; remove from tin. Cool completely on a wire rack.

4 Preheat grill to medium. Transfer loaf to a baking sheet; peel off parchment. Brush top of loaf with melted chocolate; press on marshmallows in an even layer. Grill for 1-2min, turning from time to time, so marshmallows are evenly toasted. Serve warm or at room temperature, sliced.

TO STORE Keep in an airtight container at room temperature for up to a week. SERVES 8-10 PREP 25min plus cooling COOK about 1hr 25min