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!
Feeling chilly and craving some good old comfort food – why not try bangers and mash with a citrusy twist by glazing your sausages with Duerr’s Classic Thick Cut Seville Marmalade before cooking.
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
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.
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…
200g raisins
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.