Heat oven to 180C
Grease and line the base of a 7" loose bottomed tin
Whisk the eggs and sugar together until it's at least doubled in size and is thick
Fold in the flour , being careful to not knock out all the air
Pour into prepared tin
Bake for about 10 minutes ( check with a skewer , it should come out clean )
Leave to cool in tin for 5 minutes then put on a wire rack to finish cooling
Make up the jelly using orange juice no water but only make it up to half a pint
Put it in a square tin to set then put it in the fridge
Put the marmalade into a small saucepan and add a splash of orange juice
Spread this on top of your cooled sponge
Put the sponge back in the tin it was cooked in
Top the marmalade with your set jelly
Melt the chocolate over a pan of simmering water
When all melted allow to cool slightly and put on top of the jelly
Set in the fridge
I have put a double chocolate layer on these. So once set I repeated the process
Score into bars and allow to set
Ingredients
Directions
Heat oven to 180C
Grease and line the base of a 7" loose bottomed tin
Whisk the eggs and sugar together until it's at least doubled in size and is thick
Fold in the flour , being careful to not knock out all the air
Pour into prepared tin
Bake for about 10 minutes ( check with a skewer , it should come out clean )
Leave to cool in tin for 5 minutes then put on a wire rack to finish cooling
Make up the jelly using orange juice no water but only make it up to half a pint
Put it in a square tin to set then put it in the fridge
Put the marmalade into a small saucepan and add a splash of orange juice
Spread this on top of your cooled sponge
Put the sponge back in the tin it was cooked in
Top the marmalade with your set jelly
Melt the chocolate over a pan of simmering water
When all melted allow to cool slightly and put on top of the jelly
Set in the fridge
I have put a double chocolate layer on these. So once set I repeated the process
Score into bars and allow to set