McVitie's Jaffa Cakes Pole, 488g

Product Information

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. 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. For the sponge, whisk the egg and sugar together for 4-5 minutes until pale and fluffy, then gently fold in the flour. The only fiddly bit is making the chocolate look perfect, but they're still great if you just spoon it over. Bake for 7-9 minutes, or until well risen and the top of the sponges spring back when lightly pressed.

Tips/TechniquesFor this recipe you will need a 2in round biscuit cutter, a 12x8in baking tray and a 12-hole shallow bun tin. To assemble, break the chocolate into pieces then melt in a bowl set over a pan of gently simmering water. You should be looking for a chocolate around 30 to 40 percent cocoa solids—dark can be as high as 70 percent.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. 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.

Fill each well in the bun tin three-quarters full (about a dessert spoonful per hole) and smooth the tops. Pour the filling mixture into a shallow-sided baking tray or large dish to form a 1cm/½in layer of jelly. 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.

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. 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 will need an orange jelly tablet and Seville orange marmalade for this recipe, both of which can be purchased online.As the chocolate cools it will thicken and eventually harden so it may need to be heated slightly before covering the cakes.