Recipe: Chocolate Jaffa Cake Pudding
340g self-raising flour
340g caster sugar
340g unsalted butter, softened
1 tsp baking powder
2 packets of orange jelly
The juice of 1 orange
200g dark or milk chocolate, depending on taste preference
- Preheat the oven to 180C. Lightly grease a 12-cup muffin pan, or alternatively a 23cm cake pan for one large cake.
- In a bowl, mix the butter and sugar together until combined thoroughly, then gradually add the flour, baking powder and eggs.
- Pour the batter into the muffin cups or into the large cake pan. Bake for 15-18 minutes for individual cakes or about 25 minutes for one large cake, or until a skewer poked into the centre of the cake comes out clean.
- Once the cake or cakes are done, reduce the temperature of the oven to its lowest setting, for another 5 or 10 minutes, or the base will be too soft to hold the jelly. Remove the cake/cakes from the pan and allow to cool.
- Make up the packets of orange jelly, using only half the amount of water as recommended on the instructions. Add the orange juice and stir. Divide the mixture between 12 small bowls or in a large serving bowl and transfer to the refrigerator to set.
- Turn the jelly/jellies out onto a plate and using a fish slice, transfer to the tops of the cakes.
- Melt the chocolate in the microwave, or in a bowl set over a saucepan of boiling water, being mindful that the bowl doesn’t touch the liquid.
- Spread the melted chocolate over the cakes evenly using a spatula, starting from the sides and working your way up to cover completely, so that it is a little cooler by the time you get to the top so that the jelly doesn’t melt from the heat.
- Place the cake in the refrigerator and allow the chocolate to set before serving.