Jaffa cakes are no where near as tricky to make at home as you might think. The only fiddly bit is making the chocolate look perfect – but they’re still great if you just spoon it over.
- 2 eggs
- 50g caster sugar
- 50g plain flour, sifted
- 1 packet of orange jelly cubes, chopped
- 1tbsp Bonne Maman Three Fruits Marmalade
- 125ml boiling water
- 200g dark chocolate, broken into pieces
1Preheat the oven to 180°C/350°F/Gas Mark 4.
2Place the eggs and sugar in a heatproof bowl over a pan of simmering water and beat continuously for 5 minutes.
3Add the flour, still beating, until a batter forms.
4Half-fill each well of a 12 hole muffin tin with the batter. Bake in the oven for 8 to 10 minutes, then set aside to cool in the tray.
5To make the jaffa filling, mix together the jelly, marmalade and boiling water until the mixture is smooth. Pour into a shallow baking tray or dish until 1cm deep. Set aside until completely cooled, then chill in the fridge until set.
6When the jelly has set and the cakes have cooled, cut circles from the jelly, to fit on top of the cakes. Top each cake with a jelly circle – still leaving them in the tin.
7Melt the chocolate in another heatproof bowl over a pan of simmering water, stir well, then pour over the cakes. Set aside (still in the tin) until the melted chocolate has cooled and set, then remove from the tin and serve.