Mary Berry's 'delectable' Jaffa cake recipe is a 'real treat' and ready in 30 minutes

Jaffa cakes are a scrumptious sweet indulgence. They boast a sponge base, tangy orange jelly at their heart, and luscious milk chocolate coating. Mary Berry has created countless recipes throughout her career, including many types of cake.

However, this particular Jaffa cake recipe boasts an almost perfect five-star rating on BBC Food. The recipe guidance stated: "Jaffa cakes are no where near as tricky to make at home as you might think. The only fiddly bit is making the chocolate look perfect, but they're still great if you just spoon it over."

For this formula, you'll require a 5cm round biscuit cutter, a 12x8inch baking tray plus a 12-hole shallow bun tin, reports the Express.

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Mary Berry's Jaffa cakes Ingredients:

For the jelly:

• One 135g orange jelly packet
• 150ml boiling water
• One small orange, finely grated zest only

For the sponge:

• Unsalted butter, for greasing
• One large free-range egg
• 25g caster sugar
• 25g self-raising flour, sifted

For the topping:

• 180g plain chocolate (36% cocoa solids)

Method:

For the jelly, break the jelly into pieces and place it in a small bowl. Pour over the boiling water and stir until the jelly is dissolved. Add the orange zest, then pour into a shallow 12x8inch tray. Chill in the fridge for 30 minutes, or until set.

Meanwhile, preheat the oven to 180°C/160°C Fan/Gas 4 and grease a 12-hole, shallow bun tin with butter.

For the sponge, whisk the egg and sugar together for four to five minutes until pale and fluffy, then gently fold in the flour. Fill each well in the bun tin three-quarters full and smooth the tops.

Bake for seven to nine minutes, or until well risen and the top of the sponges spring back when lightly pressed.

Leave to cool in the tray for a few minutes, then finish cooling on a wire rack.

To assemble, break the chocolate into pieces and melt it in a bowl set over a pan of gently simmering water. Remove the bowl from the heat and leave it to cool and thicken slightly.

Turn the jelly out onto a sheet of non-sticking baking parchment. Using a 5cm cutter, cut 12 discs from the orange jelly. Place one jelly disc on top of each sponge.

Spoon the melted chocolate over the jelly discs. Using the tips of a fork or skewer, lightly press to create a criss-cross pattern on top of the chocolate, then leave to set completely.

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