McVitie's Jaffa Cakes Pole, 488g

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Directions• For the jelly, break the jelly into pieces and place in a small bowl. Pour over the boiling water and stir until the jelly is completely dissolved. Add the orange zest, then pour into a shallow 12x8in tray. Chill in the fridge for 1 hour, or until set. Store the Jaffa cakes in an airtight tin, not in the fridge. If you put them in the fridge the chocolate will lose its shine. Eat within 5 days.

When the jelly has set and the cakes have cooled, cut small discs from the layer of jelly, equal in diameter to the cakes. Sit one jelly disc on top of each cake.Use plain chocolate (known as semi-sweet in the States), not dark chocolate. The difference is that plain has lower cocoa solids than dark. You should be looking for a chocolate around 30 to 40 percent cocoa solids—dark can be as high as 70 percent. One brand used in the U.K. is Bournville by Cadburys. For the cakes, bring a little water to the boil in a pan, then reduce the heat until the water is simmering. Suspend a heatproof bowl over the water (do not allow the base of the bowl to touch the water). 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.

Tips/TechniquesFor this recipe you will need a 2in round biscuit cutter, a 12x8in baking tray and a 12-hole shallow bun tin.Mary Berry's Jaffa Cakes Recipe | Great British Baking Show | PBS Food Mary Berry's Jaffa Cakes Recipe | Great British Baking Show | PBS Food Menu