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
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.