Jimi Famurewa's mini jaffa cake puddings

Heat the oven to 200 C / 180 C fan and grease the inside of your silicone muffin moulds with butter or vegetable oil spray.

Prepare the sponge batter by beating together the sugar and butter with an electric whisk until creamed and fluffy. Mix in the eggs one at a time, then add the milk, the flour and the orange zest.

Dollop a tablespoon of marmalade into the base of each muffin mould and then add around two tablespoons of sponge batter on top, so each mould is almost full – be careful not to underfill them as they won't level off as they rise. Place in the muffin mould in a baking tray, fill halfway with boiled water to make a bain-marie, carefully place on the middle shelf of the oven and bake for 22-25 minutes or until golden and springy, and a skewer inserted into the middle comes out fully clean. Leave to cool in the moulds for 10-15 minutes, before flipping out, so the marmalade layer is on top. Leave to cool fully on a wire rack for one hour.

Make the ganache by gently heating the double cream, treacle and vanilla extract in a pan until it is steaming but not bubbling over. Put both chocolates and the pinch of salt in a heatproof jug, pour the warmed, sweetened cream over to melt, leave to stand for two minutes, and then gently stir from the middle with a hand whisk. Leave to cool for 10 minutes.

To serve, place the mini puddings in individual bowls, pour a generous helping of chocolate ganache either over the top or around the edge of the bowl and finish with cold double cream, creme fraiche, ice cream and a grating of dark chocolate.