Jaffa Cake Buns

For the buns: heat the oven to 190°C (170° fan) 375°F gas 5. Grease a 12 hole bun tin.

Sift the flour into a bowl and rub in the butter with your fingers until the mixture resembles fine breadcrumbs.

Stir in the sugar, followed by the egg and mix well. Add enough milk to give the mixture a soft dropping consistency.

Spoon the mixture into the tins and bake for 15-20 minutes until golden and firm. Leave in the tins for 3 minutes, then place on a wire rack to cool completely.

For the filling: break up the jelly and put into a bowl with the marmalade and boiling water until the jelly has dissolved. Stir and pour into a large dish or tin to form a 1cm (½ inch) layer of jelly. Leave to cool, and then chill until set.

When the jelly has set, cut small rounds from the jelly, the same diameter as the cakes.

Split the cakes in half through the centre using a sharp knife. Place a jelly disc on top of each flat half and top with the other cake half.