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
1tbsp Duerr’s fine cut marmalade
1/2 red chilli
Boil for 5minutes
Congratulations Jungae, the full range of Duerr’s brand new marmalades and citrus conserves are on their way to you!
This recipe for jaffa load is a must for any self respecting marmalade lover…
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
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.
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.
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.
It’s always difficult to pick just one winner each month for our creative marmalade competition, but March’s well deserved winner is Liz Denial with her very tempting apple and marmalade cake recipe that she created herself.
Congratulations Liz, the full range of Duerr’s brand new marmalades and citrus conserves are on their way to you!
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.