You should be looking for a chocolate around 30 to 40 percent cocoa solids—dark can be as high as 70 percent. You will need an orange jelly tablet and Seville orange marmalade for this recipe, both of which can be purchased online.

Bake for 7-9 minutes, or until well risen and the top of the sponges spring back when lightly pressed. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. When the jelly has set and the cakes have cooled, cut small discs from the layer of jelly, equal in diameter to the cakes. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site.Tips/TechniquesFor this recipe you will need a 2in round biscuit cutter, a 12x8in baking tray and a 12-hole shallow bun tin. The only fiddly bit is making the chocolate look perfect, but they're still great if you just spoon it over.

Meanwhile, for the filling, in a bowl, mix together the jelly, marmalade and boiling water until the jelly has dissolved and the mixture is smooth. Transfer the tin to the oven and bake the cakes for 8-10 minutes, or until pale golden-brown and cooked through (the cakes are cooked through when a skewer inserted into the centre of the cakes comes out clean. Fill each well in the bun tin three-quarters full (about a dessert spoonful per hole) and smooth the tops. For the sponge, whisk the egg and sugar together for 4-5 minutes until pale and fluffy, then gently fold in the flour. Invert the set jelly onto a board, remove the cling film and stamp out discs using a 5cm round cutter.Pour the mix into a shallow baking tray (ours was 25 x 20cm) lined with cling film – it should come about ½cm up the side. As the chocolate cools it will thicken and eventually harden so it may need to be heated slightly before covering the cakes. Add the eggs and sugar to the bowl and beat continuously for 4-5 minutes, or until the mixture is pale, fluffy and well combined. Tip the chocolate into a heatproof bowl and melt in short bursts in the microwave, or set the bowl over a pan of simmering water ensuring the bowl doesn’t touch the water.

You may need to reheat the chocolate a little if it starts to set before you have finished all the jaffa cakes.

To assemble, break the chocolate into pieces then melt in a bowl set over a pan of gently simmering water. For the cakes, bring a little water to the boil in a pan, then reduce the heat until the water is simmering. Using the tips of the tines of a fork or a skewer, lightly press to create a criss-cross pattern on top of the chocolate, then leave to set completely. Pour the filling mixture into a shallow-sided baking tray or large dish to form a 1cm/½in layer of jelly.