Amy Sheppard’s s’mores hash recipe

s'mores hash
Polly Webster


15 rich tea biscuits, each broken into 3 or 4 pieces
25g unsalted butter
25 medium-sized marshmallows (about 200g)
50ml double cream or crème fraîche
150g milk chocolate, broken into squares

  1. Add the biscuits, butter and marshmallows to a large nonstick frying pan. On a low heat, gently warm the mixture for 3 minutes, turning it over regularly with a spatula. The butter will melt and the marshmallow will begin to soften.
  2. Place the cream and chocolate in a bowl and mix until the chocolate is thoroughly coated in cream. Add the cream and chocolate to the pan. Keep turning the mixture gently for 2-3 minutes, still on a low heat, or until the chocolate is soft and beginning to melt and the marshmallow has become gooey. Serve immediately in small bowls.

Now buy the book

hobOur recipes are from Hob: A Simpler Way To Cook by Amy Sheppard (Bloomsbury Absolute, £18.99). To order a copy for £16.14 until 25 July go to or call 020 3308 9193. Free p&p on orders over £20.