Congratulations to our January competition winner, Maria Ellis! We love the look of her Sunny Sticky Marmalade Loaf Cake, using our Sunny Seville Marmalade in the sponge and the glaze.
Keep sending us ideas of how to use our jars and marmalade here for your chance to win our range of marmalades and conserves.
Well done, Maria!
A big congrats to Maralyn Smith the December winner of our monthly creative competition. We couldn’t resist her mouthwatering pavlova which uses Duerr’s Sunny Lemon.
Keep sending us ideas of how to use our jars and marmalade for your chance to be the January winner.
Well done Maralyn!
Every day is a treat day when you make marmalade flapjacks using the oh so fruity Duerr’s Sunny Seville Fine Cut marmalade. Try them for yourself using this simple recipe…
225g unsalted butter
125g dark soft brown sugar
150g orange marmalade
Finely grated zest of 2 oranges
2 tbsp black treacle
400g rolled oats
– Cover the raisins with boiling water, leave for 10 minutes to soften and swell, then drain.
– Melt the butter in a large saucepan, add the brown sugar, marmalade, orange zest and treacle, and bring just to a boil.
– Remove from the heat and stir in the oats and drained raisins.
– Line a 25cm square tin or similar with foil, spoon in the mixture and pack it down evenly, right into the corners.
– Heat the oven to 180C (160C fan-assisted)/350F/gas mark 4 and bake for about 25 minutes, until lightly coloured at the edges.
– Remove from the oven and leave until warm before cutting into squares.
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.
Be like a kid in a sweet shop with the UK’s first-ever jam for bakers available now!
Perfect for tarts, roly poly and sponge puddings, the innovative bake-stable formula has been developed by renowned innovators Duerr’s – the UK’s oldest family owned jam company.
The fruit-packed jams are also ideal straight from the jar and the easy-to-spread texture provides a must-try filling for sponges and cakes, in addition to a lip smacking topping for toast.
Richard Duerr, Marketing Director, says: “This is the Age of the Baker. But while one in seven of us are going bonkers on a weekly basis for firm bottoms, the market – until now -lacked a bake stable jam to deliver results to the standards exacted by our country of skilled enthusiasts. Our home baking jam not only responds to that demand but, with its purposefully inventive flavours, appeals to the experimental spirit of British bakers.”
The Manchester-based jam maker, established in 1881, is well known for creating exciting products; most recently celebrating Valentine’s Day with a cheeky Aphrodisiac Jam, the first product to be sold exclusively via their website, and the world’s most expensive marmalade, costing £5,000 for a 1kg jar. This year they launched their first branded peanut butter, in smooth and crunchy.
Available in Aldi Stores.