When the Seville oranges appear shortly after New Year, it is time to start making marmalade. This year, I have made two different batches, one flavoured with Laphroaig whisky. They are both a dark colour with that distinct bitter tang – delicious on toast. I also use this marmalade when making bread and butter pudding and on my Chocolate Orange cake – sponge with a layer of marmalade, topped with a dark chocolate layer. This is most definitely a cake unlike the ‘Jaffa Cake’!