Preheat your oven to 180°C/350°F (or 160°C/325°F if you're using a fan or convection oven). Grease a 12-hole cupcake tin.

In a small bowl, mix together the flour and sugar. Add the soy milk, vanilla extract and the oil. Mix well until you have a smooth, slightly thick cake batter.

Divide the batter equally between the 12 holes in the cupcake tin. You don't need to use a lot in each one, around ½ a tablespoon should cover the bottom of each hole.

Bake for 10-12 minutes, until a toothpick through the middle comes out clean and they spring back when pressed. Let the cakes cool in the tin completely, then use a butter knife to gently carefully lift them out.

Put the marmalade into a small bowl and mix thoroughly to loosen it. Use a teaspoon to place a small amount of marmalade onto the centre of each Jaffa Cake.

Freeze the Jaffa Cakes for 15 minutes. This will help to prevent the marmalade from moving around or melting into the chocolate topping.

Melt the chocolate and cover the marmalade centre. I recommend using a teaspoon to gently spread the chocolate over the top so that you don't end up covering the entire Jaffa Cake with it.

Pop them in the fridge for an hour or two until the chocolate has completely set, then enjoy!