Ingredients
- 4 Jaffa Cakes cut into quarters
- 298 g tinned mandarin oranges in juice, drained
- 11.5 g sachet of sugar free orange jelly crystals
- 285 ml boiling water
- 285 ml cold water
- For the chocolate custard
- 250 ml semi skimmed milk
- 1 large egg yolk
- 1 tbsp cornflour
- 2 tsp cocoa powder
- 30 g white granulated sweetener
To decorate
- 4 squirts of light aerosol cream
- 4 squirts of Choc Shot Orange Spice liquid syrup
- 4 small chocolate orange segments from a Chocolate Orange chocolate bar