Biscuits are a rare, versatile food that works any time of day — smothered in gravy or jelly for breakfast, used as bread for an afternoon sandwich, or whipped up as a starter for dinner.

Inspired by the “favourite childhood treat”, the Canterbury-based pub sells around 75 Jaffa Cake desserts per week.

For this recipe you will need a 5cm/2in round biscuit cutter, a 30x20cm/12x8in baking tray and a 12-hole shallow bun tin. For the jelly, break the jelly into pieces and place in a small bowl.

Great with cheese and biscuits. Prepare a jelly bag or tea towel by boiling in water for 2-3 minutes. Wring well and leave to cool. Arrange the jelly bag on a stand or up-turned stool with a large ...