Name: Chocolate Jaffa pots
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 12
Cuisine: British
Ingredients: 300g madeira cake; 300g sugar; 1 vanilla pod split lengthways; 1 cinnamon stick; 200ml clementine juice (from about 4 clemetines), plus 4 clementines; 3 sheets leaf gelatine; 400ml double cream; 225g dark chocolate roughly chopped; 3 tbsp orange liqueur; 25g butter softened

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Chocolate Jaffa pots

Chocolate Jaffa pots

John Torode

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Serves 12

Easy

Prep: 40 mins

Cook: 10 mins

Plus macerating, setting and cooling

A star rating of 4 out of 5.4 ratingsRate

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Chocolate orange ganache, clementine jelly and a madeira cake layer – what's not to love about these individual trifle-like puddings

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Ingredients

Nutrition

Units:

MetricUS

300g madeira cake

For the clementine jelly

300g sugar
1 vanilla pod

split lengthways
1 cinnamon stick
200ml clementine

juice (from about 4 clemetines), plus 4 clementines
3 sheets leaf gelatine

For the chocolate layer

400ml double cream
225g dark chocolate

roughly chopped
3 tbsp orange liqueur
25g butter

softened

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Nutrition: per pot

kcal494
fat29g
saturates18g
carbs54g
sugars50g
fibre1g
protein3g
salt0.3g

low

Method

step 1

To make the clementine jelly, put the sugar, vanilla pod, cinnamon stick, clementine juice and 100ml water in a large pan and bring to a gentle simmer. Meanwhile, peel the clementines and remove all the pith and outside membranes. Put the broken-up segments into a bowl and pour over the spiced sugar syrup. Cover with cling film and allow to macerate for at least 30 mins.
step 2

Meanwhile, cut the madeira cake into 2cm-thick slices, trimming off and discarding the dark edges. Divide the slices between 12 glasses and push down in an even layer. Soak the gelatine leaves in cold water.
step 3

Drain the clementines, pouring the liquid into a small saucepan. Discard the vanilla and cinnamon stick. Divide the clementines between the glasses in an even layer. Gently warm the liquid. Once it is warm, squeeze the gelatine to remove the excess water and stir into the warm liquid until completely melted.
step 4

Pour a layer of the jelly over the clementines. Transfer the pots to the fridge and allow to set for at least 3 hrs.
step 5

To make the chocolate layer, heat the cream to just below boiling. Remove from the heat, add the chocolate and stir until melted and smooth. Add the liqueur and butter and mix until fully combined. Pour into a jug and allow to cool for 15-20 mins. Pour on top of the jelly and put back in the fridge for a few hours to set.

Recipe from Good Food magazine, December 2012

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A star rating of 4 out of 5.4 ratings

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