John Torode’s chocolate orange pots

A little goes a long way, as these are quite rich and chocolatey. If you don’t have 12 same-size glasses, use an assortment of glasses, ramekins or cups.

Q Makes 12 (easily halved) Q Prep 40 mins plus macerating, setting and cooling Q Cook 10 mins

300g madeira cake

FOR THE CLEMENTINE JELLY

300g caster sugar

1 vanilla pod, split lengthways

1 cinnamon stick

200ml clementine juice, plus 4 clementines 3 sheets leaf gelatine

FOR THE CHOCOLATE LAYER

400ml double cream

225g dark chocolate, roughly chopped 3 tbsp orange liqueur

25g butter, softened

1 To make the clementine jelly, put the sugar, vanilla pod, cinnamon stick, clementine juice and 100ml water in a large pan and bring to a gentle simmer. Meanwhile, peel the clementines and remove all the pith and outside membranes. Put the broken-up segments into a bowl and pour over the spiced sugar syrup. Cover and macerate for at least 30 mins.

2 Meanwhile, cut the Madeira cake into 2cm-thick slices, trimming off and discarding the dark edges. Divide the slices between 12 glasses and push down in an even layer. Soak the gelatine leaves in cold water.

3 Drain the clementines, pouring the liquid into a small saucepan. Discard the vanilla and cinnamon. Divide the clementines between the glasses in an even layer. Gently warm the liquid. Once it is warm, squeeze the gelatine to remove the excess water and stir into the liquid until melted.

4 Pour a layer of the jelly over the clementines. Transfer the pots to the fridge and set for 3 hrs.

5 To make the chocolate layer, heat the cream to just below boiling. Remove from the heat, add the chocolate and stir until melted and smooth. Add the liqueur and butter and mix until fully combined. Pour into a jug and allow to cool for 15-20 mins. Pour on top of the jelly and put back in the fridge for a few hours to set. PER POT 494 kcals, fat 29g, saturates 18g, carbs 54g,

sugars 50g, fibre 1g, protein 3g, salt 0.3g