Other uses for marmalade


The Seville orange season is short, so in January or February when they make their brief appearance in our shops, I buy some to make marmalade and a couple of family favourite puddings.

However, like many, I don’t usually eat toast in the mornings so jars of marmalade accumulate! This year, I decided to try using marmalade in other recipes to see whether they would taste good.

First, I made a bread and butter pudding by spreading marmalade on panettone that was left over from Christmas, and baking with a mixture of eggs and cream. It was so delicious that it was eaten before I could photograph it! I made a second and the same thing happened. The fruit in the panettone meant I didn’t add any extra but I chopped the strips of orange peel in the marmalade into small pieces before adding them to the pudding.

Second, I tried a marmalade drizzle cake, using my normal lemon drizzle cake recipe and replacing the lemon zest in the sponge with Seville orange zest and spreading a mixture of marmalade and Seville orange juice over the top of the cake as soon as it came out of the oven. I think the cake works very well – the bitter orange tang comes through the sponge making a delicious variation on drizzle cakes.

I usually freeze the zest and juice of Seville oranges to use later in the year and will report back on future experiments with marmalade and the zest and juice.

Seville orange marmalade

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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’!