Name: Jaffa Cake Pudding
Yield: Serves 6-8
Cuisine: United Kingdom
Ingredients: 3 eggs; 40 g (1½ oz) unsalted butter, melted; 250 g (9 oz) good quality plain chocolate; 50 g (2 oz) caster sugar; 75 g (3 oz) plain flour; Finely grated zest of 1 orange; 1 × 11 g sachet of powdered gelatine; 25 g (1 oz) caster sugar; 100 g (4 oz) good quality plain chocolate; 2 egg yolks; 300 ml (10 fl oz) double cream; 2 tablespoons water; 2 tablespoons Cointreau or Grand Marnier (optional); 25 g (1 oz) unsalted butter, softened; 120 ml (4 fl oz) double cream; Finely grated zest from all oranges used; 75 g (3 oz) caster sugar; 300 ml (10 fl oz) fresh orange juice (approximately 4-5 oranges); Grated zest and juice of 1 orange

Preparation info

Serves
6-8

Difficulty
Medium

Appears in

Open Rhodes Around Britain

By Gary Rhodes

Published 1996

About

There are three stages to this recipe: the sponge base, the orange jelly and the chocolate topping. It’s important to make the jelly first. This can be made a few hours ahead of time, or up to 24 hours in advance. The jelly itself will keep for up to a week, chilled, and also freezes well. Yorkshire pudding moulds make good individual jelly discs to sit in the sponge. If you use bought fresh orange juice, add the grated zest from 3 large oranges for extra flavour. The sponge recipe is a bas