Jaffa Cakes

Dissolve the jelly and marmalade in a heatproof jug with 150ml of boiling water then set aside to cool. When the jelly has  cooled, pour into a shallow-sided tray or tin approximately 24cm x 18cm, lined with cling film. Chill in the fridge for about an hour 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.

Gently fold in the flour then divide the mixture evenly between the bun tin.

Bakes 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 slightly. Remove the cakes from the tins to a wire cooling rack to cool completely.

When the jelly has set, remove from the tray using the cling film and turn out onto a silicone mat. Use a 5cm round plain 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.

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.

 

Sit the cakes on a wire rack with some parchment paper underneath to collect any drips then carefully drizzle the chocolate over the jelly so that the jaffa cakes are fully coated on top with chocolate. You may need to melt the chocolate again if it starts to set before you have coated all of the cakes. Leave to set before serving.