Break the jelly into pieces and place in a small bowl. Pour over the boiling water and stir until the jelly is completely dissolved.

Add orange zest, then pour into a shallow 30x20cm/12x8in tray. Chill in the fridge for 1 hour or until set.

Pre-heat the oven to 180 degrees/ gas mark 4 and grease a 12 hole shallow but tin with butter.

whisk the egg and sugar together for 4-5 minutes until pale and fluffy, then gently fold in the flour. Fill each well in the bun tin three-quarters full (dessert spoonful per hole) and smooth the tops. Bake for 7-9 minutes or until well risen and the tops of the sponges spring back when lightly pressed. Leave to cool in the tray for a few minutes the finish on a cooling wire rack.

Break the chocolate into pieces then melt in a bowl set over a pan of gently simmering water. Remove the bowl from the heat and leave to cool and thicken slightly.

To assemble: turn the jelly out onto a sheet of non-stick baking parchment. Cut 12 slices from the orange jelly using a 5cm/2in round cutter. sit one jelly disc on top of each sponge.

spoon the melted chocolate over the jelly discs. Using the tips of the tines of a fork or skewer, lightly press to create a criss-cross pattern on top of the chocolate, then leave to set.