Fruity, gooey and chewy, these raspberry s'mores are an excellent addition to any barbecue. Not barbecuing? Toast the marshmallows on skewers over the gas flame of your hob or place under a hot grill on a sheet of foil.
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- Thread 2 marshmallows onto one end of each skewer, allowing lots of space on the other side so you can hold them over the fire safely.
- Light the barbecue and wait until the coals are white and the flames have died down. Remove the grill and toast the marshmallows directly above the coals for 1 min, turning until evenly toasted and oozy. If a marshmallow darkens very quickly, move it further away from the coals: they should be soft and gooey rather than charred.
- Spread 1 tsp raspberry conserve or sauce on the base of each biscuit. Lay 2 pieces of chocolate onto 6 of the biscuits, on top of the conserve or sauce, then use a fork to slide the marshmallows off the skewers, being careful not to touch them, and place on top of the chocolate. Top with 3 raspberry halves and another biscuit, sauce-side down. Stand for 1 min to let the chocolate melt a little and the marshmallow cool down slightly before eating.