Ingredients:
For the sponge:
– 225g butter
– 225g caster sugar
– 4 eggs
– 225g self-raising flour
– 1 tsp baking powder
– 1 tsp vanilla extract
For the jelly:
– 270g Hartley’s Orange Jelly
– 570ml boiling water
For the topping:
– 200g dark chocolate
Method:
First, cream together the butter and sugar.
Then add in the eggs and flour. Beat together.
Finally, add the baking powder and vanilla extract. Pour the mix into a frying pan lined with greaseproof paper and bake for 20-25 minutes at 180 degrees celsius.
For the jelly, dissolve the jelly cubes into boiling water and whisk.
Pour into a clingfilm-lined frying pan and set in the fridge for 3-4 hours.
Flip the jelly onto the cold sponge.
Top with melted dark chocolate and set in the fridge for 30 minutes.
Now, enjoy.
