Preheat oven to 325ºF/179ºC.

Melt 300g of the chocolate over a bowl of simmering water. Allow to cool slightly . If the chocolate is too soft it wont line the moulds.

Mix the flours, salt, baking powder and caster sugar together in a bowl and rub in the butter with your fingertips.

Add the milk and stir together to form a smooth ball .

Roll out your dough on a floured surface to about 5mm/1/4in thick. If you are making mini teacakes like I did, make sure your dough is very thin.

Cut out six rounds with a 7.5cm/3in straight sided round cutter, or 12 rounds using a smaller cutter for the mini biscuit bases.

Chill in the fridge for 10 minutes. Your biscuits need to be perfectly round and well chilled to ensure that they dont spread or shrink when you bake them.

Bake the biscuits for 10-12 minutes. They do need to be hard, not soft as they form the base of the teacake.

Cool on a wire rack.

Next coat your moulds with the melted chocolate. I used the back of a spoon to do this. Its quite messy but dont worry about the chocolate spilled on the top of the mould it just peels off.

Paul says to set aside and not refrigerate, but I found mine were perfectly shiny when set in the fridge.

Dip the cooled biscuits in the remaining melted chocolate, covering them completely This is a seriously messy business, but you will eventually get the hang on it.

TO MAKE THE MARSHMALLO

Place all of the ingredients in a large bowl set over a pan of simmering water (make sure the bottom of the bowl does not touch the water).

Whisk with an electric hand whisk for 6-8 minutes, it must be very stiff so it will hold when piped.

Spoon the marshmallow mixture into a piping bag, and the remaining chocolate into another one.

Pipe the marshmallow into each chocolate-lined mould just up to the top.

Carefully pipe some chocolate on the marshmallow and a rim of chocolate around the biscuit base and then put your biscuit on top together.

Wait until completely cold before you peel the tea cakes from the mould.