As I have blogged previously this month, I love marmalade and enjoy nothing more at the start of my day than a slice of thick-cut white toast spread with chunky marmalade. However, marmalade is an ingredient that can be used for a range of recipes, lending both sweet and savoury dishes some of its bittersweet brilliance. So here are my five favourite uses of marmalade as an ingredient.
Marmalade cake – The marmalade gives this cake a lovely moist texture. Grease and line a 20cm cake tin and preheat oven (170°C). Cream butter (175g) and sugar (175g) until the mixture becomes pale and fluffy. Gradually add 3 eggs. Sift in flour (175g), pinch of salt and 1/2 tsp baking powder and gently fold in. Add marmalade (3 tbsp.) and milk (2 tbsp.)Spoon mixture into tin and bake for about 50 mins until golden brown and firm. Warm 2 tbsp. of marmalade and brush over the top of the warm cake. Leave to cool completely. You can add icing once the cake is cool.
Marmalade Breakfast Booster Bars – This is a great and adaptable recipe, based on one created by Hugh Fearnley- Whittingstall. I’ve blogged a bonfire version before, but it’s also delicious when the lemon zest is swapped for a few tablespoons of bittersweet marmalade.
Microwave Marmalade Puddings – A steamed pudding is a thing of comfort and we often covert one, only to realise that the time taken for it to be made is just too long to wait. This microwave version is often employed in our house when we can’t make a steamed pudding quick enough. Put 100g of sugar, margarine and self-raising flour in a food processor, along with 2 eggs and 2 tbsp. of milk. Whizz and then pour into a large microwaveable basin (or individual basins) on top of a good 2 tbsps. of marmalade (or any other topping like syrup). Cook in the microwave for 5 minutes and leave for a further minute or so, before devouring with the aid of custard!
Marmalade Glaze – A really good sharp marmalade makes an easy glaze for meat, especially for pork chops. Brush the glaze on before panfrying.
Marmalade Breakfast Booster Bars – Bread and butter pudding is a classic, and also a good way to finish off a slightly stale loaf. Grease a ovenproof dish with a little butter, then fill with marmalade sandwiches and a sprinkle of sultanas. Mix 400ml of milk with 2 lightly beaten eggs and a tbsp. of sugar. Pour the liquid over the sandwiches and allow it to soak in. Sprinkle a little more sugar over the top and bake for 35 minutes or so at 180°C til golden and crispy.
What ways do you use marmalade in your cooking?
Lovely! Do you like rhubarb? http://cheesybiscuit.wordpress.com/2013/09/29/rhubarb-orange-marmalade-muffins/
Yeah. Love rhubarb and love muffins! Will be checking these out one day soon!
Apart from Marmalade loaf cake, I tend to use it very little outside the breakfast table: in this I seem unaccountably unadventurous. Some French friends recently had some with pancakes and pronounced it excellent, and another French friend used some to top off his pannacotta. Absolutely love your clever video thingy at the top of this post.
Thanks. It’s just done on my phone and an app called Vine. I like your French friends ideas.
What lovely ideas for using marmalade. I especially like the idea of your marmalade cake. I tend to just eat mine on toast!
Must admit that I use marmalade most often on toast. It just works so well!