Jaffa Cakes

For the jelly, break the jelly into pieces and place in a small bowl. Pour over the boiling water and cordial, 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 1/3 full 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 3-5cm round cutter. Sit one jelly disc on top of each sponge.

Spoon the melted chocolate over the jelly discs. Using the tip of a fork or a skewer, lightly press to create a criss-cross pattern on top of the chocolate, then leave to set completely.