Earl Grey and clementine jaffa cakes

Makes: 12 Prepare & Cook:


  • spinneysFOOD Earl Grey Tea Bags
  • 140g spinneysFOOD Caster Sugar
  • zest of 2 clementines, 100ml juice
  • 20g powdered gelatine
  • butter, for greasing
  • 2 spinneysFOOD Free Range Eggs
  • 50g spinneysFOOD All-Purpose Flour
  • 150g dark chocolate, broken


  1. Put the leaves from 2 tea bags, 90g sugar, 300ml water and the zest from 1 clementine and 100ml juice in a saucepan set over a high heat. Bring to the boil, whisking occasionally, then remove from the heat and infuse for 10 minutes. Pass through a fine sieve into a clean pan (discard the tea leaves).
  2. Return to the heat. Once boiling, remove from the heat and whisk in the gelatine until dissolved. Pour the liquid into a shallow non-stick tin, about 12cm x 22cm (no smaller) and chill in the fridge for 2 hours until set.
  3. Meanwhile, preheat the oven to 180°C, gas mark 4. Grease a 12-hole shallow muffin tin.
  4. Put the eggs and the rest of the sugar in a bowl. Beat with an electric hand whisk for 2 minutes until thick and pale. Sift in the flour and gently fold in with the remaining clementine zest, leaves from the final tea bag and a pinch of salt. Divide the mixture among the holes. Bake for 8-10 minutes, or until a skewer inserted into the centre comes out clean. Cool in the tin for 10 minutes then invert onto a wire rack to cool completely.
  5. Melt the dark chocolate in a heatproof bowl set over a pan of barely simmering water. Leave to cool for 10 minutes.
  6. Use a cutter to stamp out 12 x 4cm rounds from the jelly. Place a round on top of each cake and drizzle with melted chocolate to cover. Leave to set at room temperature before serving the jaffa cakes.

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