Jaffa cakes

Jaffa cakes
Jaffa cakes
Makes 8-10
For the jelly:
1 x 135g block of orange jelly
150ml boiling water

For the sponge:
1 large egg
25g caster sugar
25g self-raising flour

To decorate:
200g dark chocolate, melted
  1. Break the jelly into pieces and place in a heatproof jug. Pour over the boiling water and stir to dissolve.
  2. Pour the jelly into a 20 x 24cm tray and allow to set in the fridge for two hours.
  3. Preheat the oven to 180˚C/160˚C fan/gas mark 4. Grease a 12-hole muffin tin with butter or oil. Coat the insides with flour, tapping out the excess.
  4. For the sponge, whisk the egg and sugar together for 4-5 minutes until pale and fluffy. Gently fold in the flour. Place one heaped tablespoon of the sponge mixture into each hole of the muffin tin.
  5. Bake for 5-8 minutes, or until well risen and springy to the touch. Allow to cool.
  6. To assemble, use a 5cm circular pastry cutter to cut 12 discs of jelly. Place one disc of jelly on top of each sponge.
  7. Melt the chocolate according to package instructions. Spoon the melted chocolate over the tops of the biscuits. Use a fork to gently create a criss-cross pattern on the top of each biscuit.
  8. Place in the fridge and allow the chocolate to set for 3-5 minutes before serving. Per biscuit.

Per serving 117kcals, 6.4g fat (3.7g saturated), 13.4g carbs (9.3g sugars), 1.3g protein, 1.2g fibre, 0.006g sodium