McVitie's Jaffa Cakes Pole, 488g

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Like I said at the start, I’ve revamped this recipe to make it as straightforward as possible and everything you’ll need is a basic ‘store cupboard’ ingredient… For the orange jelly (jello): 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.”

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When it comes to the Genoise sponge whisking is key! Don’t cut corners here… It’s essential that you whisk the eggs and sugar until the batter forms a lasting trail of mixture across the surface (that remains visible for a few seconds) when the whisk is lifted.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. Upturn the cakes (so that the top-baked side is underneath) before coating them with jelly and chocolate. This gives a sturdier bottom to your Jaffa Cakes.

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While orange is the traditional Jaffa flavour, you don’t have to follow the rules! You can make YOUR gluten free Jaffa Cakes any way you choose. Why not: 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.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.

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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. 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.Melt your chocolate SLOWLY and on a LOW HEAT to avoid it ‘seizing’ or burning.And follow the instructions in the recipe card for a shinier top. Fold the flour into the mix gently, but lightly and high to retain as much air as possible. And be careful not to over-mix. 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. 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.

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I’ll deal with the latter point first. That a Jaffa Cake is not a biscuit is rather suggested by its name. And also by law. In 1991, its creator McVitie’s successfully argued – in an epic battle with Her Majesty’s Revenue & Customs – that the JC, invented in 1927, was a cake and thus not subject to VAT.

Spray 12 muffin moulds with some low calorie cooking spray and divide the sponge mix equally between them. So what’s with the ‘cake’ definition? Well, the base argument is this… Although they might look like and be marketed as biscuits, Jaffa Cakes are actually baked with a Genoise Sponge… That’s a cake mix right? And the texture is that of a sponge cake, which (unlike a biscuit) goes harder as it stales. 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. Jaffa Cakes are much easier to make than you’d think. The jelly (adding boiling water to jelly/jello cubes) is child’s play…Making the sponge is an easy whisk-and-bake job… And all the chocolate needs is to be carefully melted and spread on the top. Okay… the chocolate can be a bit messy, but who cares what they look like? Carefully line the jelly tin with baking paper as instructed on the recipe card… It’s easier to tip out that way.