Congratulations to Wayne Mearns who is the winner of our September creative competition. He uses our marmalade as a glaze for this mouthwatering ham – save some for us!
Lucky Wayne will be receiving the full range of our new marmalades and citrus conserves – ENJOY!
If you fancy the chance to be next month’s winner send us your most creative ways to use our marmalades or globe jars via our competition page. Good luck!
Happy National Sponge Cake Day…we don’t know about you but we’ll be making this oh so tasty marmalade cake (recipe from www.bakingmad.com). What will you be baking?
Ingredients
For the cake
225g Butter (unsalted)
225g Unrefined golden caster sugar
4 Eggs (beaten)
3 tbsp Water (warm)
1pinch Salt
225g Self-raising white flour
For the filling and icing
150g Butter (softened)
300g Icing sugar (sieved)
2 tsp Vanilla extract
1 tsp Orange peel (finely grated )
4 tbsp Duerr’s Sunny Seville Fine Cut Marmalade
Method
Preheat the oven to 190°C (fan 170°C, gas mark 5). Prepare two 20cm cake tins by greasing and lining with baking paper.
In a large mixing bowl, beat together the butter and sugar until you get a creamy consistency. Add the beaten eggs one at a time, followed by the warm water and a pinch of salt.
Mix the flour and beat well. Pour half the mixture into each tin or mould and bake in the centre of the oven for about twenty five minutes or until golden and risen.
Turn the sponges out of the tins and leave to cool completely on a wire rack. For best results, remove the baking paper a few minutes after the cake has cooled.
Cream together the butter and icing sugar until you get a soft but not runny consistency, adding two or three drops of vanillla extract.
Sandwich the sponge halves together with a layer of marmalade and a thin layer of the buttercream. Spread the buttercream thickly on top of the cake and sprinkle with the finely grated orange peel.
Whatever the weather, summer calls for cocktails. Our personal favourite is the ginger and orange marmalade mule. Why not try it for yourself…
Ingredients:
1.5 ounces of vodka
1/2 ounce of orange juice
1 heaping teaspoon of ginger and orange marmalade
1/2 to 1 crushed cup ice
1/2 bottle of ginger beer
Garnish: Orange slices
Instructions:
To serving glass add ice, orange juice, ginger, orange marmalade and vodka
Stir mixture
Top with ginger beer
Serves: 1
Peamutt Butter is looking for dog owners across the UK to nominate their nutty pups for the job of official Peamutt Butter taster. Continue reading “Official Peamutt Butter Taster Competition”
Looking forward to spending some quality time with the kids during the summer holidays, but not sure how you’re going to keep them entertained? Why not challenge them to get creative by filling our globe jars with arts and crafts goodies!
What better excuse to indulge in an ice cold sweet treat than National Ice Cream Month? Why not add a generous dollop of our Sunny Lemon Conserve to vanilla ice cream for a cheeky citrus twist!