1. Make the filling: Mix chocolate spread with orange extract. Scoop 8 teaspoon-sized dollops onto a lined plate and freeze for 1–2 hours until firm.

2. Prepare the dough: In a bowl, cream together margarine, light brown sugar, and caster sugar until light and fluffy. Add vanilla extract and the egg, mixing until smooth.

3. Mix dry ingredients: Sift together flour, baking powder, and bicarbonate of soda. Gradually add to the wet mixture, stirring until a dough forms. Fold in milk chocolate chips and orange extract.

4. Shape and stuff: Divide dough into 8 equal balls. Flatten each ball, place a frozen filling in the center, and wrap the dough around it to seal. Freeze the stuffed dough balls for 45 minutes.

5. Bake: Preheat oven to 200°C (180°C fan). Place dough balls on a lined baking tray, leaving space for spreading. Bake for 8–10 minutes until golden on the outside but soft inside.

6. Decorate: Cool for 10 minutes. Drizzle with melted chocolate and top with a Terry’s Chocolate Orange segment. Allow to set for 2 hours before serving.