An all-out extravaganza of caramelised sugar, s’mores are one of those desserts that have no rules. Have fun by wrapping the marshmallows up in doughnuts, then toasting them and dunking them in a wonderful spice-infused chocolate sauce. Instead of doughnuts, you could also use cronuts or cookies.

Ingredients

100 g bittersweet/dark chocolate (72% cocoa solids)

2 tbsp maple syrup

2 tsp butter

180 ml double cream

1½ tsp ground cinnamon

½ tsp ancho chilli powder

½ tsp smoked paprika

24 marshmallows

6 doughnuts, cut in half horizontally

Oil, for brushing the grate

Method

1. To make the chocolate sauce, break up the chocolate and place in a medium-sized pan along with the maple syrup, butter, cream, cinnamon, ancho chilli powder, and paprika. Stirring continuously, cook over a low–medium heat until the chocolate has melted and you have a smooth sauce. Set aside.

2. Line a baking sheet with half of the the doughnut halves. Place four marshmallows on these, then top with the other halves. Press gently together to sandwich them together.

3. Heat the grill/barbecue to medium–high. Brush the grate with oil.

4. Lay the doughnuts on the grill and cook for about 1 minute on each side until brown and slightly charred.

5. Serve with the warm chocolate sauce for either drizzling or dunking.

Feast from the Fire by Valerie Aikman-Smith, published by Ryland Peters & Small (£16.99)

Photography by Erin Kunkel © Ryland Peters & Small