Home made Jaffa Cakes

This afternoon we made home made Jaffa Cakes.

Madness I know, when you can get the best Jaffa Cakes in the world for less than two pounds in Marks & Spencer, but they looked so tasty on the Baking Mad website, and they had an ‘easy’ rating, and I’d had a couple of G&Ts already…

Not really, it was only about 2pm, I was just feeling brave.

I can’t be bothered with typing out the recipe or anything, you can go and have a look here if you fancy having a go yourself, but first, take a look at how Belle and I got on.

Things started off well. I did the whisking the eggs and sugar over simmering water, Belle managed to beat in the flour for about thirty seconds before she started complaining, and we wrestled the greasy batter into the muffin tin without splattering too much of it on the walls. Contrary to the instructions, we’d made the jelly first, as we thought this made more sense. By the time then that our cakes were cool, the jelly was set, and ready to be cut into 1cm thick rounds.

Hahahaha! How simple that sounds.

Let me ask you this though – have you ever tried to get a 1cm thick jelly out of a tray and cut it into rounds?

I thought not.

Ten minutes later, and each of our sponge bases had a little pile of mushed up jelly on them, ready to be delicately drizzled with dark chocolate.

home made jaffa cakes

Things are not going well…

Still, the next part was fool-proof surely? Melt a bit of chocolate, spread it smoothly over a small mound of broken up jelly, what could possibly go wrong?

Some of them went pretty well, as I managed to get to them and smudge the chocolate about a bit with my finger before it set. This one looks like the ones on the website right? It’s nice and glossy too, like a well-groomed puppy.

home made jaffa cake

I felt pretty pleased with this one

Others though I didn’t quite get to in time…

home made jaffa cakes

This one not so much

I did wonder if we should have been less ambitious and stuck to the recipes for cup cakes, but the way I see it, it all gets mushed up eventually, what with chewing and all that, so if you just shut your eyes and put it in your mouth* it will all be fine.

And it was! Hoorah!

I fancied that the sponge base tasted a little bit of scrambled egg, but no one else seemed to notice that, so basically it was cake, jelly and chocolate. A fairly long-winded way of combining them maybe, but still, it kept Belle busy and I got to lick quite a lot of melted chocolate out of a bowl and not feel too guilty.

Why not have a go at making your own home made Jaffa Cakes and see if you can do a better job than me.

*Bishop, actress etc…

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11 Comments

  1. 21 April, 2012 / 8:13 pm

    I don’t know you that well, but somehow I’m not surprised by the outcome of the jaffa cakes? Hope they tasted good nonetheless.

    • 21 April, 2012 / 8:23 pm

      Hahaha! Am I that predictable? I’m not surprised either to be honest.

  2. 21 April, 2012 / 8:44 pm

    what I might of tried once the jelly was set was to stand the tin for 30 seconds in hot water to ease away from the bottom of the tin, whilst till warm place a baking tin/baking tray bottom side down on top and flip over quickly and remove the original tin,and then cut out with a pastry cutter ( worse you would end up with would be a pile of jelly which you had anyway)

    • 23 April, 2012 / 8:12 am

      Well that does sound VERY sensible. What I actually did was line a baking try with foil, like I do with a frying pan when I make a giant jaffa cake, only it didn’t go so well… I think actually the jelly could have done with less liquid, so it was firmer and easier to handle.

  3. 22 April, 2012 / 8:41 am

    This post had me giggling, thanks for that :-) The good one looks great and the other one looks cool in a quirky kind of way. The scrabble egg thought made me grimace at the screen but you had fun and well that’s the most important thing except the chocolate bowl licking!!!!

    • 23 April, 2012 / 8:13 am

      Ali I think you’re right about the not so good one. If I were a world famous chef I would probably serve it as a ‘deconstructed jaffa cake’, slosh a bit of unset jelly mix around the edge of the plate, and charge £9.95 for it.

  4. 22 April, 2012 / 11:18 am

    Well the first one of course looks *exactly* like the one on the Baking Mad website. And the second looks, well, interesting… As you say though, it’s the taste – and the opportunities for ‘tidying up’ the chocolate bowl – that count. x

    • 23 April, 2012 / 8:14 am

      Thank you. I didn’t think you could tell them apart really…

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