Ingredients

• 1 x 135g packet orange jelly
• 150ml/5fl oz boiling water
• 1 small orange
• finely grated zest only
• unsalted butter
• for greasing
• 1 large free-range egg
• 25g/1oz caster sugar
• 25g/1oz self-raising flour
• sifted
• 180g/6¼oz plain chocolate (about 36% cocoa solids)

Directions

• For the jelly
• break the jelly into pieces and place in a small bowl. Pour over the boiling water and stir until the jelly is completely dissolved. Add the orange zest
• then pour into a shallow 30x20cm/12x8in tray. Chill in the fridge for 1 hour
• or until set.
• Meanwhile
• preheat the oven to 180C/160C Fan/Gas 4 and grease a 12-hole
• shallow bun tin with butter.
• For the sponge
• whisk the egg and sugar together for 4-5 minutes until pale and fluffy
• then gently fold in the flour. Fill each well in the bun tin three-quarters full (about a dessert spoonful per hole) and smooth the tops. Bake for 7-9 minutes
• or until well risen and the top of the sponges spring back when lightly pressed. Leave to cool in the tray for a few minutes then finish cooling on a wire rack.
• To assemble
• break the chocolate into pieces then melt in a bowl set over a pan of gently simmering water. Remove the bowl from the heat and leave to cool and thicken slightly.
• Turn the jelly out onto a sheet of non-stick baking parchment. Cut 12 discs from the orange jelly using a 5cm/2in round cutter. Sit one jelly disc on top of each sponge.
• Spoon the melted chocolate over the jelly discs. Using the tips of the tines of a fork or a skewer
• lightly press to create a criss-cross pattern on top of the chocolate
• then leave to set completely. You may need to reheat the chocolate a little if it starts to set before you have finished all the jaffa cakes.