Ingredients
Scale
- You will need 4 consol jars or large jam jars for this recipe.
Crust
- 1 packet digestive biscuits
- 4 tablespoons butter, melted
- Cake
- 1 1/8 cups cake flour
- ¼ cup cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract or essence
- ½ cup milk
- ½ heaped cup of full cream plain yoghurt
- ½ cup sunflower oil (or you can use melted butter)
Topping
- 2 bags marshmallows
Instructions
- Crush the biscuits in a Ziploc bag with a rolling pin or your fingers
- Mix the biscuit crumbs with the melted butter and once well mixed through, divide the mixture into 4 parts and press into the base of each jar.
- Now add all the cake ingredients together in one bowl and mix for 1-2 minutes until everything is well blended.
- Using a ¼ cup measure, scoop the batter into the jars until about ½ way up the jar. (you can eat any leftover mixture yummy!!)
- Now listen up – put the jars into a square baking dish / tin and put 2 cups of warm water into the tin (not each jar!) – this will help to cook the cake. Bake for 35-40 minutes or until a toothpick inserted into the centre comes out clean.
- Take the jars out the oven, and put as many marshmallows you can possibly put into the top of each jar.
- Put the jars back into the oven and grill the marshmallows until they are nicely browned. Serve and enjoy!!
- Prep Time: 20 minutes
- Cook Time: 40 minutes