Make Your Own Jaffa Cakes for Biscuits Tastier Than Any You Can Buy

Gather the ingredients. Preheat the oven to 350 F/180 C. The Spruce Grease a shallow bun tin with a little of the butter and put to one side. The Spruce Break the tablet of jelly cubes and place into a heatproof bowl or jug. Cover with boiling water and stir well until the jelly dissolves. The Spruce Stir in the marmalade and put to one side to cool slightly. The Spruce While the jelly is cooling, line out a 10-by-10-inch tray or Pyrex square bowl with plastic wrap. Pour in the jelly and pop into the refrigerator to set, about 45 minutes. The Spruce Place the egg and sugar into a baking bowl and using an electric hand whisk. Whisk until light and creamy and pale in color. The Spruce Sift the self-raising flour into the bowl. Then, using a metal tablespoon, fold the sifted flour into the egg mixture. The Spruce Put a good tablespoon into each cup of the bun tin. Tap the tin gently on the worktop before popping it into the center of the preheated oven. The Spruce Cook until golden and slightly firm (the sponge should spring back when pressed lightly), about 8 to 10 minutes. The Spruce Remove from the oven and leave to cool in the tin for 10 minutes before removing and placing on a cooling rack. The Spruce While the sponge is cooking melt the chocolate. Put a heatproof bowl over a pan of barely simmering water. Add the chocolate and leave to melt. If you must stir, use a wooden spoon, never a metal one. The Spruce Take from the heat as soon as melted and leave to cool. As the chocolate cools it will thicken and eventually harden so may need heating slightly again when covering the cakes. The Spruce Take the tray of jelly from the fridge. Lift out the plastic wrap with the jelly, place onto a worktop and using a pastry cutter, cut discs of orange ever so slightly smaller than the cakes. Keep in the fridge until you need them. The Spruce Once the cakes are completely cool, lay a disc of jelly onto the domed uppermost surface. The Spruce Check the chocolate is cool, then spoon over the surface. The chocolate will run off a little but do not worry, that is the homemade look we want. The Spruce Place each biscuit on the cooling rack as you complete them. The Spruce Serve and enjoy! The Spruce