Category: Uncategorized

Citrus Eton Mess

Posted on by Sally Addenbrook

Add a citrusy twist to a classic British eton mess by swapping strawberries for clementines and marmalade – you’ll thank us later!

Makes 2

3 tbsp Duerr’s Sunny Seville Fine Cut Marmalade
1 tbsp hot water
100ml whipping cream
3 tangerines, clementines or satsumas
2 meringue nests (individual size)
2 squares of dark chocolate to garnish

Whip the cream

Wash then remove the zest from one of the tangerines, clementines or satsumas and stir the zest into the cream.

Peel and segment the tangerines, clementines or satsumas. Reserve half of the whole segments for decoration and cut the rest in half. Stir the half segments through the cream.

Break the meringue into pieces.

In a small bowl, combine the Duerr’s Sunny Seville Fine Cut Marmalade with the hot water and stir to make a sauce – you may need to use a small whisk to make it nice and smooth.

Place a few pieces of meringue in the base of your jars and then a spoonful of fruit cream. Add a couple of segments of fruit and a drizzle of sauce. Repeat the layers and finish with a few pieces of fruit and a spoonful of the sauce.

Grate chocolate over the top if desired.

Marmalade Ice Cream

Posted on by Sally Addenbrook

Come rain or shine why not celebrate the arrival of summer with this moreish marmalade ice cream – ice cream + marmalade = heaven!

Recipe courtesy of Robin Weir from Ices: The Definitive Guide, Publ: Grub

Ingredients

310g Duerr’s Classic Seville Thick Cut Marmalade
500ml whipping/heavy cream (36 per cent fat)
30g Caster sugar
1-2 tsp orange juice

Method

Combine the marmalade, cream and sugar in a food processor or blender and blend briefly so that the peel remains in discernible pieces.

Taste and add the orange juice to your liking.

Either still freeze or start the ice-cream machine – pouring in the marmalade mix, and churn until the ice cream is the consistency of softly whipped cream.

Quickly scrape into plastic freezer boxes and cover with a piece of waxed or greaseproof paper and a lid. Finally label, then freeze.

Serve within 1 hour, or if frozen the ice cream will need about 20 minutes in the fridge before it is soft enough to serve.

National Picnic Week

Posted on by Sally Addenbrook

National Picnic Week begins on the 16th June, so if you’re looking for the perfect place to enjoy your marmalade sandwiches alfresco look no further than our top 20 list of perfect picnic destinations:

– Keats House, Hampstead Heath – London
– Western Pleasure Ground, Heaton Park – Manchester
– Western Boating Lake, Victoria Park – London
– Old Harry Rocks, Studland Beach – Dorset
– The Athenian Acropolis, Calton Hill – Edinburgh
– The Azalea Gardens, Kew Gardens – London
– By the river at Bolton Abbey – Yorkshire
– The Kyoto Gardens, Holland Park – Kensington London
– Waterloo Lake, Roundhay Park – Leeds
– Greenwich Hill, Greenwich Park – London
– On top of the hill at Devil’s Dyke – Brighton
– Avon Valley Wildlife Park – Bristol
– St John’s Lodge, Regent’s Park – London
– The pool, King’s Heath Park – Birmingham
– The Horniman Museum, Forest Hill – London
– Jesmond Dean and Vale – Newcastle
– Avebury – Wiltshire
– Pembroke Hill, Richmond Park – London
– The Rosery Gardens, Battersea Park – London
– Lakeside, Fell Foot Park – Windermere

Marmalade Souffle

Posted on by Sally Addenbrook

Want a sure fire way to impress your friends at your next dinner party, why not try this super tasty marmalade souffle.

Ingredients

Butter
3 Tbls. sugar + more for the ramekins
2/3 cups Duerr’s Sunny Seville Fine Cut Marmalade
1 Tbls. lemon juice
1 Tbls. orange liqueur
2 egg whites
pinch of cream of tartar

Makes 6 individual soufflees (in 6 oz. ramekins)

– Bake the souffles on the bottom rack so move the top rack to give your souffles about six inches of headroom.

– Preheat your oven to 425 degrees.

– Coat the ramekins with butter and sugar by generously buttering the insides, making sure to get in all the corners.Then put a spoonful of sugar in one and roll it around in the ramekin until it coats the bottom and sides. When it’s coated tap the excess sugar out into the next ramekin and repeat.

– Make the marmalade mixture by putting the marmalade into a large mixing bowl. Add the lemon juice and orange liqueur to the bowl. Whisking it all together until it’s uniform. Then set it aside.

– In a separate bowl beat the egg whites to stiff peaks making sure not to get any yolks in the whites. Add a pinch of cream of tartar – beating the egg whites until they’re frothy.

– When egg whites start to get thick and opaque, start to sprinkle in the sugar little by little, beating as you go. Stop beating when they hold a stiff peak.

– Scoop about a third of your beaten egg whites into the bowl with the marmalade mixture. Gently fold them in so as to knock as little air out of the egg whites as possible. When you’ve incorporated the egg whites, fold in another third. Then fold in the last third.

– Fill each ramekin about halfway being careful not to overfill them.

– Put the ramekins on a sheet pan. Pop the pan into your preheated oven.

– Bake for 12-15 minutes, until the top is a nutty brown colour.

– Serve them immediately.

May Competition Winner

Posted on by Sally Addenbrook

Another month and another great month of receiving creatives ideas of ways to use our jars and marmalades.

We’re pleased to announce that May’s winner is Jungae Gamon with their super tasty looking sweet marmalade and chilli sauce. Which goes perfectly with fish cakes!

In case you want to try it yourself here’s the full recipe:

1tsp Fish sauce
3tbsp water
1tsp ginger
1tbsp Duerr’s fine cut marmalade
1/2 red chilli
Coriander leaves
Boil for 5minutes

Congratulations Jungae, the full range of Duerr’s brand new marmalades and citrus conserves are on their way to you!

Jaffa Loaf

Posted on by Sally Addenbrook

This recipe for jaffa load is a must for any self respecting marmalade lover…

Ingredients
3 tbsps Duerr’s Sunny Seville Fine Cut marmalade
150g tub 0% fat plain yogurt
3 medium eggs
175g golden caster sugar
175g spreadable butter
175g self-raising flour
30g cocoa powder
½ tsp baking powder
Zest of 1 large orange

For the glaze:
Juice of ½ an orange
5 tbsps Duerr’s Sunny Seville Fine Cut marmalade
22 x 8cm continental loaf tin or 900g loaf tin, buttered and strip-lined

Method
Set the oven to 160°C/325°F/Gas Mark 3. Warm the marmalade, beat in the yogurt and set aside.
Beat the rest of the ingredients in a large bowl until smooth. Quickly beat in the yogurt and spoon the mixture into the tin.

Bake for about 1¼ hours or until a skewer, when inserted, comes out clean. Check loaf after an hour.

Leave in the tin for 10 mins to cool. Make holes in it with the skewer.

To make the glaze: Bring the orange juice to the boil in a small pan, then add the marmalade and heat until bubbling and smooth. Spoon it over the cake. Leave to cool in the tin.