@DoYouLikeYourNaneFred I fear, sadly, you may not have been schooled in the art of obtaining maximum flavour from yer jaffa cakes.
There are three parts to the cake, the sponge, the chocolate and the orangey, jelly-ish disc.
Set -up;
A steaming cup of tea, dunk jaffa (precision will be required) to hit the sweet spot where the sponge sooks up just enough liquid to render it floppy (but before it draps into your cup) raise to your mouth and let the sponge just fall in, that's step one!
Obviously the chocolate will have melted in the same dunking manoeuvre so with a swift flick of your tongue (lizard-like) swipe it off the orangey bit, that's step two.
Thirdly and most importantly imho, you're left with a completely naked, delicious jelly disc which, can be left to dissolve on yer tongue upon where it rests, if you have the willpower ofc, until you have a total eclipse.
However, (much along the lines of ye old Rowntree's fruit pastilles) if you can't help but chew, that's also perfectly acceptable. 😉
(p.s. on second thoughts this method may, actually, be better conducted in the quiet privacy of your own kitchen) 😊
I'd urge you to try, just one more time 🌻
eta; 3 minimum is a portion.