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Available for over a year

These homemade treats are really easy to make and well worth making. If you don’t want to make your own jelly (it’s really easy I promise), then simply buy some orange jelly cubes and make as per the packet instructions and use that instead. For the jelly: zest and juice of 1 orange 2-3 heaped tablespoons of marmalade (fine shred or shredless) 2 teaspoons orange extract 1/2 tsp orange colour (optional) 3 tblsp caster sugar 250ml boiling water 25ml Cointreau/triple sec (optional) 1 x 12g pouch powdered gelatin For the sponge: 2 large eggs 50g caster sugar 50g plain flour (sieved) Topping: 300g plain dark chocolate chocolate stars/hearts (optional) Method: 1: Combine the orange juice, zest, marmalade, orange extract, caster sugar and alcohol and 150ml of the boiling water in a small saucepan and heat gently whilst stirring until the sugar and marmalade has dissolved. Add the colour. 2: Dissolve the gelatine in the remaining 100ml of boiling water and stir well until dissolved. Pour into the orange mix and stir well. Pour the mixture into a shallow baking tray which you have lined with cling film, the jelly should be about 5mm thick, leave to set. 3: Put some water in a large saucepan and bring to a simmer. Set a glass or metal bowl on top, make sure the water doesn’t touch the bowl. Add the eggs and caster sugar and beat with an electric whisk for a few minutes until it is pale yellow, fluffy and quadrupled in size. Beat in the flour to create a batter. 4: Grease a 12 hole muffin tin with butter and divide the batter between the holes. Bake in an oven heated to 180C (fan) for about 9 minutes, a skewer should come clean from the centre. These are a dense cake so don’t expect them to have risen lots, they should still be flat. Allow to cool completely. 5: Melt the chocolate and allow to cool for about 10 minutes (otherwise it will melt the jelly). Use a biscuit cutter to cut out your jelly discs, transfer them, onto the top of your cake using a pallet knife. drizzle over the melted chocolate and top with a star. Allow to cool and harden completely.