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Jaffa Cake Bars

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Yields1 Serving
 3oz caster sugar
 3oz self raising flour
 3 eggs
 Orange juice
 Seville Marmalade ( about 4 tbspn)
 Orange flavour jelly
 Dark chocolate
1

Heat oven to 180C

2

Grease and line the base of a 7" loose bottomed tin

3

Whisk the eggs and sugar together until it's at least doubled in size and is thick

4

Fold in the flour , being careful to not knock out all the air

5

Pour into prepared tin

6

Bake for about 10 minutes ( check with a skewer , it should come out clean )

7

Leave to cool in tin for 5 minutes then put on a wire rack to finish cooling

8

Make up the jelly using orange juice no water but only make it up to half a pint

9

Put it in a square tin to set then put it in the fridge

10

Put the marmalade into a small saucepan and add a splash of orange juice

11

Spread this on top of your cooled sponge

12

Put the sponge back in the tin it was cooked in

13

Top the marmalade with your set jelly

14

Melt the chocolate over a pan of simmering water

15

When all melted allow to cool slightly and put on top of the jelly

16

Set in the fridge

17

I have put a double chocolate layer on these. So once set I repeated the process

18

Score into bars and allow to set

Ingredients

 3oz caster sugar
 3oz self raising flour
 3 eggs
 Orange juice
 Seville Marmalade ( about 4 tbspn)
 Orange flavour jelly
 Dark chocolate

Directions

1

Heat oven to 180C

2

Grease and line the base of a 7" loose bottomed tin

3

Whisk the eggs and sugar together until it's at least doubled in size and is thick

4

Fold in the flour , being careful to not knock out all the air

5

Pour into prepared tin

6

Bake for about 10 minutes ( check with a skewer , it should come out clean )

7

Leave to cool in tin for 5 minutes then put on a wire rack to finish cooling

8

Make up the jelly using orange juice no water but only make it up to half a pint

9

Put it in a square tin to set then put it in the fridge

10

Put the marmalade into a small saucepan and add a splash of orange juice

11

Spread this on top of your cooled sponge

12

Put the sponge back in the tin it was cooked in

13

Top the marmalade with your set jelly

14

Melt the chocolate over a pan of simmering water

15

When all melted allow to cool slightly and put on top of the jelly

16

Set in the fridge

17

I have put a double chocolate layer on these. So once set I repeated the process

18

Score into bars and allow to set

Jaffa Cake Bars

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