Tag: marmalade

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

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.

Marmalade Flapjacks

Posted on by Sally Addenbrook

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.

Marmalade Sausages

Posted on by Sally Addenbrook

There’s nothing better than the taste of a perfectly cooked sausage, except for maybe marmalade glazed sausages. Here’s a recipe you MUST try!

Preheat the oven to 180c/Gas Mark 4.

Place the sausages on a baking tray and drizzle with the olive oil.

Roast the sausages in the oven for 20 minutes.

Add the marmalade glaze to the sausages and mix well until coated.

Place the sausages back in the oven for 10 minutes.

Remove and serve with salad.