Favourite Five Marmalade Recipes

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?


Marmalade Memories

Foods can be amazing at recalling memories; the smell of certain ingredients, or the taste of others can take you back to a different time or place. Whenever I have marmalade on crispy thick cut white toast, it takes me into my grandparents’ kitchen and sharing breakfast with my Grandpa. I love the dark and slightly bitter taste of good marmalade, its a real treat in the morning.

You will need (makes 5-6 450ml jars)

1kg Seville Oranges
75ml Lemon Juice
2kg Demerara Sugar

20140202-091847.jpgGive the oranges a good clean and remove the buttons at the top of the fruit, then cut in half. Squeeze out the juice and keep it to one side. I’ve found that the seville oranges need to have some of the pith from inside the skin removed, which I do using a spoon and scraping away the thicker parts. Using a sharp knife, slice the peel, pith and all, into shreds, according to your preference. Put the sliced peel into a bowl with the juice of the oranges and cover with 2.5 litres of water. Leave to soak overnight.marmalde making

Pour the whole mixture into a preserving pan and simmer until the fruit is tender (about 2 hours), before adding the sugar and the lemon juice. Bring to the boil, stirring until the sugar has dissolved. Boil rapidly until setting point is reached, about 20-25 minutes. Take off the heat. Leave to cool for 8-10 minutes to help the chunks to be distributed evenly. Pour into warm, sterilised jars and seal immediately.

Over the years I have eaten three-fruit, fine-shred, lime, even ginger infused marmalade; but chunky classic marmalade has always taken me back to my Grandpa’s kitchen. What are your marmalade memories?