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23rd July 2001
Jaffa Cake Pudding
Jaffa Cake pudding
This is excellent for orange lovers!

Try this Jaffa Cake Pudding and you'll definitely come back for more. Easy to make and refreshingly fruity, it is based on a Gary Rhodes recipe.

Our guest chef Roni Mitchell has added a few twists of her own to the dish, including some Grand Marnier for an orange explosion and some fresh orange slices in the jelly for texture.

Her verdict is: it works!

Roni teaches at South Notts College in West Bridgford and does a lot of outside catering as well.

If you taste her recipes, you'll know why she's so popular.

Jaffa Cake Pudding


1 packet orange jelly cut into squares
375 ml/ 13 oz orange juice
275g/ 10 oz plain chocolate pieces
350ml/ 12 oz double cream
1 25cm/ 10 in sponge flan case
pouring cream to serve
raspberries or strawberries to garnish
mint leaves


1. Put orange jelly into bowl and add 150ml/5oz boiling orange juice. Stir until dissolved and then add rest of the orange juice. Pour into 23cm/ 9in shallow round cake tin lined with clingfilm and chill.

2. Put chocolate and half the cream into a bowl and melt over simmering water. Remove and leave to cool. Whip the rest of the cream into peaks. Fold into melted chocolate. Mix and chill for a few minutes to a spreading consistency but do not let it set.

3. Turn jelly out of clingfilm and sit in the sponge flan case, spread with topping making sure the jelly is completely covered.

4. Leave in fridge to set for at least 30 minutes before serving.

5. Add Cointreau, Grand Marnier or orange syrup jelly extra flavour.

Try the lovely smoked fish and avocado sauce!

Or a tempting starter from our extensive selection.

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