Every once in a while you deserve to spoil yourself, and what better way than a super decadent chocolate milkshake – served in a Duerr’s globe jar of course!
1 tbsp chocolate hazelnut spread (optional)
250ml semi-skimmed milk
2 scoops chocolate ice creams
30ml double cream, whipped
- Load the back of a teaspoon with a little of the chocolate spread and spread it in a long line from the bottom of the inside of the glass to the top. Put the rest of the chocolate spread into a bowl in the microwave or in a small saucepan over a low heat. Warm through for a few seconds just until runny and set aside.
- Put the milk and chocolate ice cream into a blender. Whizz everything up until smooth then pour into your prepared glass.
- Top with a layer of the marshmallows and a spoonful of whipped cream. Decorate with a drizzle of the warmed chocolate spread. Serve immediately with a straw.
Come rain or shine these yummy biscuits with their golden Sunny Seville Fine Cut marmalade centres are guaranteed to be a little ray of sunshine in your day!
- 10 tablespoons (1 stick plus 2 tablespoons) unsalted butter, softened at room temperature.
- Freshly grated zest of 2 medium oranges.
- 2/3 cup sifted icing sugar.
- 3/4 teaspoon pure vanilla extract.
- 1/8 teaspoon salt.
- 1 1/2 cups sifted plain flour.
- Icing sugar for dusting.
- Duerr’s Sunny Seville Fine Cut marmalade for filling.
Preheat the oven to 180 degrees.
Mix the butter, orange zest and icing sugar until light and fluffy.
Add the vanilla and salt and mix.
Add the sifted flour and mix until smooth.
Refrigerate 30 minutes.
Roll out half the dough onto a lightly floured surface until it’s the thickness of a pound coin (approx. 0.5 cm thickness). Using a 7.5 cm cookie cutter stamp out 12 circles. Now using a 2.5 cm cutter and stamp out the centre of each biscuit. Please note: you may be able to make more biscuits depending on the size of your cutters.
Roll out the other half of the dough as you did before and stamp out a further 12 circles. Spread the biscuits evenly out onto 2 large lined baking sheets. Bake for 12-15 minutes.
Once baked leave to cool on the baking sheets for 5 minutes. In this time of biscuits will harden and will have become more easily transferable. Transfer to a wire rack and allow to cool completely.
Once the biscuits are cool, place about a teaspoonful of the marmalade into the centre of the base biscuits. Press on the top biscuits and sandwich together – be careful as the biscuits are very delicate and can break easily. Dust with icing sugar before serving.
We are very proud to announce that through Ardagh Glass, Duerr’s has won the World Food Innovation awards for Best Packaging Design for our gorgeous new globe jars!
Best Packaging Award
We always love to hear people’s feedback on our products as we put so much time and effort into making sure they’re absolutely perfect, so it made our day when we received this lovely email from a happy customer.
It certainly put a smile on our faces!
There’s nothing quite like roast beef with the family on a weekend. So why not make it extra special by glazing the beef with Duerr’s marmalade.
Here’s the full recipe if you fancy giving it a try (recipe courtesy of www.simplybeefandlamb.co.uk):
1 x 1.3kg/3lb lean beef topside, boneless rib or sirloin joint
Salt and freshly milled black pepper
10ml/2tsp English mustard powder
3 large garlic cloves, peeled and cut into slivers
120ml/8tbsp Duerr’s Classic Thick Cut Orange Marmalade
45ml/3tbsp fresh orange juice
30ml/2tbsp freshly chopped flat-leaf parsley
– Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
– Place the topside joint on a chopping board, make several slits over the joint and season and rub with the mustard. Push the garlic slivers into the slits.
– Place the joint on a metal rack in a large roasting tin and open roast for the preferred, calculated cooking time, basting occasionally with any rich beefy juices.
– In a small bowl, mix together the Duerr’s marmalade, orange juice and parsley. Divide the mixture between two separate bowls.
– 20-25 minutes before the end of the cooking time remove the joint and brush with the marmalade mixture from one of the bowls to glaze and return to the oven.
– Serve the beef with roasted, new potatoes, parsnips, seasonal green vegetables, gravy and the untouched glaze from the second bowl.
Refresh your room with this easy to make home made room scents using just warm water infused with fruits, herbs and spices.
Suggestions include lemon, ginger and rosemary; vanilla and cinnamon; or pine cones and pine needles