Spray 12 muffin moulds with some low calorie cooking spray and divide the sponge mix equally between them.

Grown up jaffa cake | Asda Good Living

It’s the greatest outrage in food since the horsemeat scandal of 2013. In case you missed it, research was published this week claiming that the Jaffa Cake is the most dunkable biscuit. Except, of course, that a) it’s not, and b) it’s not a biscuit.Meanwhile, preheat the oven to 180C/160C Fan/Gas 4 and grease a 12-hole, shallow bun tin with butter. Make your own jelly using gelatine and any liquid you choose… You can even make a boozy version by adding a tot of liqueur to the mix.

Mary Berry’s jaffa cakes recipe - BBC Food

Sift in the flour and fold everything together with the orange juice and zest using a metal spoon. Use a spatula to scrape the batter into the frying pan. Level the batter off, then bake in the centre of the oven for 20-25 minutes, until risen and golden and a skewer comes out clean when pushed into the centre of the cake. When they are cool carefully remove the sponges from the muffin tin - a tablespoon can help with this step! Place the set jelly on top of the sponges. Carefully line the jelly tin with baking paper as instructed on the recipe card… It’s easier to tip out that way. Custard Creams, we discovered, were an absolute disaster unless you want a teacup full of sludge and slurry. Garibaldis could be immersed for nearly five seconds, but the results, it turned out, would in polite society be disastrous. I should know, having conducted the Ultimate Biscuit Dunking Challenge in 2004, while I was editor of Waitrose Food Illustrated. Ahead of the curve (as ever), I gathered a team of food scientists and a further 100 volunteers to peer-review the results. We hired retort stands (don’t ask, but it sounded good), sourced traditional stopwatches (for a retro Olympic feel), and devised the ODT formula: Optimum Dunking Time.

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Heat the oven to 180C/160C fan/gas 4. Put the butter and sugar into a large mixing bowl. Using electric hand whisks beat the butter and sugar together until light and really creamy. Slowly add the eggs, a little at a time, whisking in between additions until the egg is fully incorporated. Giant lady fingers, meanwhile, showed a rusk-like ability to stand up to immersion in hot liquid for more than an hour, whereas Rich Tea biscuits dissolved so rapidly that the report concluded they were only perfect for those without teeth. As I said at the time, and memory serves that it was a press conference in Westminster’s QEII Centre (although it might just have been a press release): “We needed to establish the mean duration of the individual dunk episode of the average Briton. This was then combined with the time it took for each brand of biscuit wholly to dissolve in tea. And thus we calculated the perfect amount of time for the dunking operation.” Prepare the jelly/jello FIRST! It needs time to cool and set before making the sponge. So give it a good couple of hours at least. For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff to know in the blurb!