Jaffa Cakes

Dissolve the jelly cubes in a heatproof bowl or jug with 125ml of boiling water and stir in the orange marmalade. Once cooled pour the jelly into a shallow-sided tray or dish, lined with cling film to form a 1cm layer of jelly. Chill in the fridge until the jelly has completely set. 

Preheat the oven to 180°C (fan 160°C, 350°F, gas mark 4). Lightly grease an 8 hole muffin tin.

Place the eggs and sugar into a large bowl suspended over a pan of simmering water (do not allow the base of the bowl to touch the water). Whisk continuously for 4-5 minutes, or until the mixture is pale, fluffy and leaves a trail when the whisk is removed.

Add the flour, beating continuously, until a thick, smooth batter forms.

Half-fill each muffin tin with the cake mix. Bake the cakes for 8-10 minutes, or until pale golden-brown and cooked through. Remove from the oven and set the cakes aside, still in their tray, until cool. They may sink a little. Remove the cakes from the tins.

When the jelly has fully set remove from the tray using the cling film and use a pastry cutter to cut out small circular discs of jelly, slightly smaller than the diameter of the cakes. Sit one jelly disc on top of each cake.

Top tip: if you're struggling to cut each circle, use a teaspoon. The curve of the spoon will help lift it.

Place the chocolate in a bowl suspended over a pan of simmering water and stir until melted. Leave to cool enough so it's almost reset, but you can still pour it. This will prevent it from melting the jelly once it's drizzled over.

Once you have drizzled the chocolate over the jelly, set aside to cool completely.