First things first, grease and 1200ml bowl or jelly mould and place to one side.

Grab 4 gelatine leaves a pop in a bowl and cover with cold water and leave to soften for 5-10 minutes.

Pop 100ml water and 50g of sugar in a saucepan and over a low heat stir until the sugar is dissolved. Turn up the heat until just about to boil and remove from the heat. 

Squeeze the excess water out of the softened gelatine pop into the hot liquid. Stir the gelatine into the mixture until it has melted, if the gelatine doesn’t all dissolve, heat over a low heat stirring until it has all dissolved. Leave to cool for 10 minutes.

Pour 300ml of prosecco into a bowl. Pop in the cooled gelatine mixture and stir until mixed. Pour the mixture into your greased bowl and place in the fridge to set for about 2 hours.

Once the prosecco jelly has set, it’s time to make the mulled wine jelly! Make the mulled wine as above, replacing the prosecco with mulled wine.

Once you have poured in the mulled wine jelly, sprinkle the mixed berries into the mulled wine jelly and place in the fridge to set.

Finally make the orange jelly as above using 300ml or orange juice. Pour the orange jelly over the set mulled wine jelly and place in the fridge. 

Slice an orange into thin slices and then halve the slice. After the orange jelly has set for about 30 minutes push the slices of orange in the jelly around the edges.

It’s time to make the chocolate sponge; Preheat your oven to 180°C/160°C Fan oven/Gas Mark 4. Grease and line a 7” round cake tin or a cake tin a similar diameter to the top of your bowl. 

Pop the eggs and sugar in a large bowl and whisk together using a freestanding mixer or electric whisk, until thickened and light in colour. This is called the ribbon stage where the mixture will fall off the whisk in ribbons.

Pop in the Vanilla Paste and gradually sift in the Cocoa Powder and flour in three batches using a large metal spoon to gently fold into the egg mixture.

Once everything is mixed transfer to the prepared cake tin and bake in the oven for 12-14 minutes.

Once baked leave to cool in the tin for 10 minutes and then transfer onto a wire rack to cool completely.

To dehydrate the oranges, preheat your oven to 100°C/80°C/Gas Mark ¼. Line 2 x baking trays with greaseproof paper. Thinly slice the orange and place the slices on your prepared baking trays. Sprinkle over the caster sugar and bake for about 3 hours.

Allow the oranges to cool and spray with gold lustre to add a touch of sparkle!

Once you are ready to serve your jelly, pop the sponge layer on your serving board or plate. Dip the bowl of jelly into a bowl of hot water for about 30 seconds this will help loosen the jelly helping it come out of the mould. 

Pop the bowl of jelly upside down over the chocolate cake and gently remove the bowl. Wibble wobble your jelly is now ready to be decorated.

Place a few pieces of dehydrated orange on top of your jelly and tah-dah you have a wonderful wobbly boozy dessert to tuck into!