• 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


  1. 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.
  2. Meanwhile, preheat the oven to 180C/160C Fan/Gas 4 and grease a 12-hole, shallow bun tin with butter.
  3. For the sponge, whisk the eggs and sugar together for 4-5 minutes until pale and fluffy, then gently fold in the flour.
  4. Fill each well in the bun tin three-quarters full, about a dessert spoonful per hole and smooth the tops.
  5. Bake for 7-9 minutes, or until well risen and the top of the sponges spring back when lightly pressed.
  6. Leave to cool in the tray for a few minutes.
  7. 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.
  8. Turn the jelly out onto a sheet of non-stick baking parchment.
  9. Cut 12 discs from the orange jelly using a 5cm/2in round cutter. I used the lid from a cocktail container
  10. Sit one jelly disc on top of each sponge.
  11. 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.

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