Warm Marmalade Cake
200g butter
200g caster
sugar
200g
self-raising flour
4 large eggs,
beaten
6 heaped
tablespoons of marmalade
½ tsp baking
powder
Preheat the oven
to 180°C/Gas Mark 4. Line and grease a loaf tin.
Cream the butter
and the sugar together. When light and fluffy, add half of the marmalade and
then the eggs. Whisk together until combined into a smooth consistency. Next, fold
in the flour and the baking powder. Pour the mixture into the loaf tin and bake
in the oven for 45 minutes.
Once cooked,
allow to cool in the tin. Once cool, prick the cake several times with a
skewer. Mix the remaining marmalade with a little water (aim for a honey
consistency) and pour this all over the cake.
Marmalade Bread and Butter Pudding
This is one of those simple-but-oh-so-amazing recipes, where something so simple as adding marmalade to the bread just changes the whole dessert. For the best. We are huge bread and butter pudding lovers (I'm not sure whether this is a Welsh thing?!); maybe it's the vast amount of cream and butter and fatty goodness that we enjoy. My mother used Oscar's Kitchen Lemon and Lime marmalade in this recipe (it was something SO special), but any flavour marmalade would work. I imagine the Whisky marmalade would be a dream!
Every family has their own bread and butter pudding recipe; we use Delia Smith's. Whatever recipe you follow, stick to it. If it's anything like ours, there are alterations and amendments pencilled in all over the margins, and little notes of extra additions.
All you need to do for this little recipe is this; after you've buttered your bread slices, spread on a generous layer of marmalade. Everything else is exactly the same, except the outcome at the end.
Marmalade and Ginger Salmon Fillets
2 balls of stem ginger
2 tablespoons of thick-cut marmalade
4 tbsp dark soy sauce
2 fat garlic cloves
4 salmon fillets
Crush the garlic and finely chop. Add to a medium bowl with the soy sauce and give it a good mix. Next, finely dice the stem ginger and add that to the bowl, along with the thick-cut marmalade. Give it all a good stir so all the ingredients are combined. Marinade the salmon in the sauce for a few hours before steaming.
Do not throw away the marinade.
Put this into another pan and bring to the boil. Boil the noodles (according to packet instructions), and once the noodles have cooked, drain them and add the sauce to the noodles. Steam or stir-fry some greens, and enjoy.
This is a huge favourite in our house, although Ben doesn't like salmon so I marinade a chicken breast for him and that's also delicious. I suppose beef would work well, although I've never tried it. Next time!
If you have any recipes that use marmalade that you'd like to share, then post them in the comments section!
Ruth & Oscar
Marmalade Bread and Butter Pudding
This is one of those simple-but-oh-so-amazing recipes, where something so simple as adding marmalade to the bread just changes the whole dessert. For the best. We are huge bread and butter pudding lovers (I'm not sure whether this is a Welsh thing?!); maybe it's the vast amount of cream and butter and fatty goodness that we enjoy. My mother used Oscar's Kitchen Lemon and Lime marmalade in this recipe (it was something SO special), but any flavour marmalade would work. I imagine the Whisky marmalade would be a dream!
Every family has their own bread and butter pudding recipe; we use Delia Smith's. Whatever recipe you follow, stick to it. If it's anything like ours, there are alterations and amendments pencilled in all over the margins, and little notes of extra additions.
All you need to do for this little recipe is this; after you've buttered your bread slices, spread on a generous layer of marmalade. Everything else is exactly the same, except the outcome at the end.
Marmalade and Ginger Salmon Fillets
2 balls of stem ginger
2 tablespoons of thick-cut marmalade
4 tbsp dark soy sauce
2 fat garlic cloves
4 salmon fillets
Crush the garlic and finely chop. Add to a medium bowl with the soy sauce and give it a good mix. Next, finely dice the stem ginger and add that to the bowl, along with the thick-cut marmalade. Give it all a good stir so all the ingredients are combined. Marinade the salmon in the sauce for a few hours before steaming.
Do not throw away the marinade.
Put this into another pan and bring to the boil. Boil the noodles (according to packet instructions), and once the noodles have cooked, drain them and add the sauce to the noodles. Steam or stir-fry some greens, and enjoy.
This is a huge favourite in our house, although Ben doesn't like salmon so I marinade a chicken breast for him and that's also delicious. I suppose beef would work well, although I've never tried it. Next time!
If you have any recipes that use marmalade that you'd like to share, then post them in the comments section!
Ruth & Oscar
