Giant jaffa cake

Prepare the jelly according to package directions. Line a smaller frying pan or a shallow bowl with cling film and pour the jelly. Refrigerate until set. 

Heat the oven to 180°C. Cream the butter and sugar together until pale and fluffy. Add all the other ingredients and mix until just combined. Pour into a ovenproof frying pan lined with parchment paper. Bake for 25 minutes or until a skewer inserted in the middle comes out clean. Remove from pan and allow to cool down completely.

Transfer the jelly on top of the cooled down cake, placed upside down on a cake stand. Cover with melted chocolate, making sure the jelly and cake are fully stuck together. Create a few lines to recreate the pattern of a real Jaffa Cake. Let is set for about one hour and serve!