JAFFA CAKES

These are a home-baked version of our classic teatime treat, with the perfect combination of sponge, orange jelly and melted dark chocolate. Makes 12 For the jelly

1 x 135g pack orange jelly, broken into pieces 150ml (5fl oz) boiling water Finely grated zest of 1 small orange

For the sponge

Butter, for greasing 2 large eggs, at room temperature 50g (1¾oz) caster sugar 50g (1¾oz) self-raising flour, sifted

For the topping

180g (6¼oz) dark chocolate (around 46 per cent cocoa solids), broken up Place the jelly in a small heatproof bowl. Pour the boiling water over and stir until the jelly has completely dissolved. Stir in the orange zest. Pour into a shallow 30cm x 20cm (12in x 8in) baking tin and chill for 1 hour until set.

Meanwhile, heat the oven to 180°C/ fan 160°C/gas 4 and grease a 12-hole shallow bun tin or mince pie tin with butter. To make the sponge, whisk the eggs and sugar together for 4-5 minutes until pale and fluffy, then fold in the flour gently but thoroughly. Spoon the sponge mixture into the bun tin or mince pie tin so that each hole is ¾ full – you will probably have some mixture left over. Bake for 7-9 minutes until the sponges are a light golden colour, puffy and springy to the touch. Remove from the oven and leave to cool for a few minutes before carefully transferring the sponges to a wire rack to finish cooling. When ready to assemble,

gently melt the chocolate in a bowl over a pan of simmering water. Stir until smooth, then leave to cool and thicken slightly. Turn the orange jelly out of the tin on to a sheet of baking paper. Cut out 12 discs from the jelly using a 5cm (2in) round cutter and place one on top of each sponge. Spoon the melted chocolate over the jelly discs – don’t worry if it dribbles down the sides. Allow to set slightly, then use a fork to create a criss-cross pattern on top of the chocolate. Leave to set completely before serving.