- 1 x 135g packet orange jelly
- 150ml/5fl oz boiling water
- butter, for greasing
- 2 large free-range egg
- 50g/2oz caster sugar
- 50g/2oz gluten free self-raising flour, sifted
- 180g/6¼oz dark chocolate
- For the jelly, break the jelly into pieces and place in a jug. Pour over the boiling water and stir until the jelly is completely dissolved, 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 eggs and sugar together for 4-5 minutes until pale and fluffy, then gently fold in the flour.
- Fill each well in the bun tin three-quarters full, about a dessert spoonful per hole 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.
- To assemble, break the chocolate into pieces then melt in a bowl in the microwave in 30 second intervals. 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 5cm/2in round cutter. I used the lid from a cocktail container
- Sit one jelly disc on top of each sponge.
- Spoon the melted chocolate over the jelly discs, leave to set completely. You may need to reheat the chocolate a little if it starts to set before you have finished all the jaffa cakes.