After I went to university and got myself a flat, my Mum gave me a cook book – Short Cut Rhodes
by Gary Rhodes. I am not sure why – maybe I watched his cookery shows back then, as I guess in the late 1990’s he was a popular TV chef .
Anyway, there are some good recipes in there which are quick and easy and it is there I found his take on the humble but yummy jaffa cake. I have only made this dessert a few times over the years, but every time I do it always goes down well.
The recipe calls for dark chocolate but I added milk chocolate (half and half) here because children would be eating it, and even though they love jaffa cakes, used in this recipe I felt just dark chocolate may be a bit too bitter for them.
Anyway, this is very easy to make and yet tastes divine – if you like jaffa cakes you will love this Homemade Jaffa Cake.
You will need:
1 packet of orange jelly – cut into cubes
375ml orange juice
275g good quality plain chocolate
350m double cream 10inch flan case
heat the orange juice up until boiling and remove from heat
in a bowl add the jelly cubes
pour over 150ml of the orange juice and dissolve the jelly
then add the remaining orange juice and stir
Line a 9inch shallow round cake tin lined with cling film or grease proof paper
(the finished jaffa round needs to be about 1cm thick)
Pour in the jelly and set in the fridge for a few hours
Place the chocolate and half the cream into a microwaveable bowl (or on the hob over a saucepan of water) and melt at 30 second intervals until the chocolate is melted – DO NOT over heat or it will burn and go stodgy!
Leave to cool
Meanwhile whip up the remaining cream into soft peaks – be careful not to over whip the peaks need to flip over and not stand upright
Fold into the melted chocolate and cream mixture and chill for a few minutes to make into a spreading consistency – DO NOT let it set completely. I left mine for about 10 minutes (probably could have done with a bit longer tbh but I was running behind for lunch!)
check every 5 minutes until you feel it looks like spreading consistency.
Remove the jelly from the tin and place on top of your flan case (mine broke a little but it doesn’t matter because it wont show).
Add the chocolate topping making sure the jelly is covered and has a domed top ideally!
Return to the fridge to set for at least an hour and then serve (with pouring cream if you so wish)
It is quite rich but refreshing and zingy at the same time – and very jaffa cake like!
The chocolate topping has a lovely sheen to it and with the bright orange jelly sneaking through – well its just a sight for all jaffa cake fans 😉
taken from ‘Short Cut Rhodes’ by Gary Rhodes – although he didn’t use a microwave!!
If you would like to read more about my mummy mishaps please subscribe by email or via RSS feed 🙂
Thank you xx