• 200g butter at room temperature
• 1 tsp vanilla extract
• 85g sugar
• 270g plain flour
• 2 tbsp Duerr’s Marmalade
• Gel food colouring, white, orange and black
• 1 tbsp cocoa powder

Method

1. Firstly, draw a picture of the Duerr’s Marmalade jar that you would like to feature in the centre of your biscuit. Use this as a reference when structuring your biscuit, leave to one side.
2. Using your hands, mix together butter, sugar, flour and vanilla extract in a mixing bowl.
3. When combined remove one third of the biscuit batter. Mix this with cocoa powder, pop to one side and save for later.
4. With the other two thirds of biscuit batter, add your Duerr’s Marmalade and mix together. If the consistency of your dough becomes too wet, add a little more flour. Work the mixture into a texture that binds well. Be careful not to add too much flour as the batter will start to crumble.
5. Divide your marmalade batter again into three sections. Add black food colouring gel to your first section. To the second add white and to the third orange.
6. Now, this is where things get a little tricky. Mould your white biscuit batter into a long sausage. This will be the diamond label on the Duerr’s Marmalade jar. Put this into the fridge for 10 minutes.
7. Whilst your white biscuit batter is cooling, divide your black biscuit batter into two sections. One section will make the lid, the second will be the outline of your jar.
8. For the outline of your jar, use a rolling pin to flatten your batter out into a thin rectangle. Place some baking paper or cling film underneath to stop your dough from sticking.
9. Now, the lid. Take your remaining black biscuit batter and roll a second sausage the same length as your white batter but with a rectangular front and back.
10. Remove your cold, white batter and cut it so it resembles a cuboid. This will give you square ends, turn this slightly to reveal a diamond shape.
11. Cover the white, diamond batter by wrapping the orange batter around it, being careful to maintain the diamond shape in the centre and making sure it is still visible. Fill in the edges and grooves to shape in the next step.
12. Once your white batter is wrapped in orange the orange batter, mould this into a jar shape (rectangular). Try to make this about the same size as the previously moulded black jar lid.
13. Put the above into the fridge for 20- 30 minutes.
14. Once firm, remove from the fridge and place on top of the jar outline (rectangle created in step 8). Use the cling film or baking paper underneath your outline to help wrap your outline around your orange and white biscuit batter. Once covered, pop on your marmalade jar lid and put your mould into the fridge.
15. Remove your mould from the fridge after 30 minutes. Grab your cocoa batter from step 3 and roll it into a large rectangle. Take two sections from this and fill the space where the jar and jar outline are separated. Once filled use the remaining cocoa batter to cover the remaining black, orange and white dough.
16. Once fully covered, shape your biscuits into your preferred shape, circle or rectangle.
17. When happy with your biscuit shape, put your batter into the freezer to solidify.
18. When solid, remove your batter from the freezer and heat your oven to 175°C.
19. With a sharp knife cut your biscuit into 1/2cm slices. Any thinner your biscuits will burn, too thick and they won’t bake through.
20. Line a baking tray with grease proof paper and add your slices.
21. Put your biscuits into the oven for 10-12 minutes – keep an eye on them to ensure they do not burn.
22. Once baked, leave to cool, give yourself a pat on the back, make a cup of tea and enjoy!

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Ingredients

1. 6 hot cross buns
2. 1 jar of Duerr’s thick cut marmalade
3. Butter – enough to butter all of your hot cross buns
4. 275ml milk
5. 60ml double cream
6. 50g caster sugar (plus extra for sprinkling)
7. 50g currants or candied peel (optional)
8. 3 eggs
9. Freshly grated nutmeg
10. Ground cinnamon

Method

1. Grease a 1 litre enamel pudding tray well (rectangle is best)
2. Slice the hot cross buns in half, butter and spread on the marmalade
3. Cut in half again and arrange a layer in your tray
4. Sprinkle with some currants and/ or candied peel if using, dusting of sugar, cinnamon and nutmeg
5. Repeat the process, adding layers until all the buns are used up
6. Next, measure out the milk and double cream into a pan and warm on a low heat. Don’t allow it to boil! Remove from the heat when at a scalding temperature
7. Whisk the three eggs with 50g of caster sugar until pale. Add the warm milk mixture and mix well before straining into a jug
8. Pour the mixture of the prepared hot cross buns and allow to stand for at least 30mins to allow the bread to soak up the custard
9. Preheat the oven to 180 degrees, maybe slightly less for fan assisted…!
10. Place the dish in the oven and bake for 35-40 mins until the custard has set and the top is golden brown. If it’s colouring too quickly pop some foil over the top
11. Towards the end of cooking time, add a good tablespoon or so of marmalade to a small skillet along with a tablespoon of water. Heat the mixture until it becomes loose and glossy. Pour and brush this over the top of the pudding

The post Hot Cross Bun Marmalade Pudding appeared first on Duerr's.

1. 3 tbsp Duerr’s Marmalade
2. 185g unsalted butter
3. 185g dark chocolate
4. 50g milk chocolate
5. 85g plain flour
6. 40g cocoa powder
7. 3 large eggs
8. 275g caster sugar

Method

1. Break 185g of dark chocolate into small pieces in a medium sized bowl. Add 185g of unsalted butter cut into small cubes.
2. Fill about ¼ of a medium sized saucepan with hot water. Rest the bowl on the saucepan without it touching the water and melt the butter and chocolate over a low heat. Stir occasionally.
3. Once the chocolate and butter have completely melted, remove the bowl safely from the pan, cover and leave to cool to room temperature.
4. Heat your oven to 180C / 160C fan / gas 4.
5. Take a 20cm square tin and baking parchment. Cut the baking parchment to the size of the base of your tin and line.
6. In another medium sized bowl, sieve 85g of plain flour and 40g of cocoa powder together into the bowl.
7. Chop 50g milk chocolate into chunks on a board.
8. In a large bowl break three eggs and add 275g of caster sugar. Whisk the mixture with an electric mixer until it becomes thick, creamy, pale and doubles in volume. This can take 3-8 minutes.
9. Add the cooled chocolate mixture to the egg mixture and fold together gently in a figure of eight with a spatula. The mixture will start to turn to a mottled dark brown. Do this step gently and slowly to avoid losing too much air.
10. Grab a sieve and over your eggy, chocolate mixture, re-sieve the cocoa and flour mixture, covering the top.
11. Again, gently fold this mixture using the same method as before. Do this until the mixture looks gooey and fudgy. You don’t want to overdo your folding on this occasion, stop folding just before you think that you should.
12. Stir in 50g of milk chocolate chunks and 3tbsp of Duerr’s marmalade.
13. Pour your delicious, orangey, gooey mixture into the baking tin, level with a spatula and make sure it’s evenly spread across the tin.
14. Pop the mixture into the oven for 25 minutes. After this time, pull the oven shelf out slightly and gently shake the tin. If the brownie wobbles in the centre, it’s not quite there yet.
15. Bake the brownie for a little longer, until it starts to come away from the sides of the tin and has a thin, chocolatey crust across the surface. Once ready, remove from the oven and leave to cool.
16. Lift your brownie out of the tin and cut into even squares.
17. ENJOY!

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Ingredients

3 tbsp Duerr’s Fine Cut Sunny Seville Marmalade
1 tbsp hot water
100ml whipping cream
3 tangerines, clementines or satsumas
2 meringue nests (individual size)
2 squares of dark chocolate to garnish

Method

1. Whip the cream
2. Wash then remove the zest from one of the tangerines, clementines or satsumas and stir the zest into the cream.
3. Peel and segment the tangerines, clementines or satsumas. Reserve half of the whole segments for decoration and cut the rest in half. Stir the half segments through the cream.
4. Break the meringue into pieces.
5. In a small bowl, combine the Fine Cut Sunny Seville Marmalade with the hot water and stir to make a sauce – you may need to use a small whisk to make it nice and smooth.
6. Place a few pieces of meringue in the base of your jars and then a spoonful of fruit cream. Add a couple of segments of fruit and a drizzle of sauce. Repeat the layers and finish with a few pieces of fruit and a spoonful of sauce on top.
7. Grate chocolate over the top if desired.

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Time: 50 mins

Ingredients

Cake Mixture

100g Duerr’s Golden Ginger
100g butter
200g dark muscovado sugar
125g golden syrup
½ tsp bicarbonate of soda
200g self raising flour
½ tsp mixed spice
2 tsp ground ginger
2 eggs
75ml milk

For the Icing

1tbs Duerr’s Golden Ginger
½ lemon (juice only)
3 tbsp icing sugar (sifted)

1. Pre-heat the oven to 160ºC fan/180ºC conventional/Gas 4.
2. Line a 20cm diameter round tin with non-stick paper.
3. Melt the butter, sugar and syrup over a low heat until the sugar has dissolved. Add Duerr’s Golden Ginger and stir until melted, then remove from the heat and stir in the bicarb of soda.
4. Weigh the flour into a bowl and add the mixed spice and ground ginger. Beat the eggs with milk, tip into the flour, then pour in the melted butter mixture.
5. Mix well with a whisk until a thick batter consistency. Pour the mixture into the tin and bake for 35-40 minutes (a skewer comes out clean if the cake is ready). Set aside to cool.
6. Make the icing by gently warming Duerr’s Golden Ginger then stir in the lemon juice and icing sugar. Drizzle over the top of the cake.

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Prep time: approx 30 minutes, cooking time: 15 minutes

Ingredients

Cake Mixture

125g Duerr’s Fine Cut Sunny Seville Orange Marmalade
100g butter
50g caster sugar
2 eggs (beaten)
100g self raising flour
½ tsp baking powder

For the filling

100g Duerr’s Fine Cut Sunny Seville Orange Marmalade

For the icing

100g Duerr’s Fine Cut Sunny Seville Orange Marmalade
50g butter
250g icing sugar (sifted)
30g cocoa powder (sifted)
2-3 tbsp milk

Method

1. Pre-heat the oven to 170ºC fan/190ºC conventional/Gas 5.
2. Fill a muffin tray with paper cases.
3. Using an electric hand whisk, cream the butter and sugar until pale then add the egg, a little at a time, whisking in between each addition. After you have added about half of the egg, add a spoonful of the flour to stop the mixture from curdling. Once all the egg is incorporated, add the marmalade and stir with a metal spoon, then fold in the flour and baking powder.
4. Divide the mixture between the paper cases and bake for 10-15 minutes until golden.
5. Allow to cool then scoop out a piece from the top of each cake, place a teaspoonful of marmalade in the hollow and replace the tops.
6. To make the icing melt the butter and marmalade in a pan over low heat or in the microwave, then stir in the icing sugar and cocoa powder and mix well – adding the milk if the mixture is a little stiff. Smooth the icing over the top of the cakes using a butter knife or palette knife.

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Ingredients

100g Duerr’s Fine Cut Sunny Seville Marmalade
100g unsalted butter (melted)
50g golden syrup or honey
25g light soft brown sugar
125g plain flour
½ tsp baking powder
50g oats

Method

1. Preheat the oven to 160°C fan/180°C conventional/Gas 4.
2. Line a baking sheet with baking parchment.
3. Sift the flour and baking powder into a large bowl then stir in the oats.
4. Add the marmalade, butter, syrup or honey into a heavy based saucepan and gently heat until the butter has melted and the sugar dissolved, making sure not to let it bubble. You may need to whisk a little to break up the marmalade properly.
5. Pour the warm mixture over the dry ingredients in the bowl and stir thoroughly to combine.
6. Place heaped tablespoons of mixture onto the parchment lined sheets, leaving plenty of space in between for the biscuits to spread.
7. Bake for 12 minutes until lightly golden, allow to cool for a minute on the tray, then transfer to a rack to finish cooling.

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Prep time: approx 30 minutes, cooking time: 40 minutes, plus cooling time

Ingredients

For the base:

200g digestive biscuits
25g sugar
60g butter
75g dark chocolate, chopped (or chocolate chips)

For the filling:

500g cream cheese
4 large eggs, beaten
200g sugar
250g Duerr’s Smooth Peanut Butter
1tsp vanilla extract
150ml soured cream

For the topping:

75ml double or whipping cream
75g dark chocolate, broken into pieces
1 tbs Duerr’s Smooth Peanut Butter

Method

1. Pre-heat the oven to 180ºC/160ºC fan/Gas 4
2. Line a 24cm diameter round springform tin with non-stick paper and place on a baking tray.
3. Make the base – place the biscuits, sugar and butter into a food processor and whizz until the biscuits are all broken up and the butter is evenly mixed. Tip into the tin and press firmly into the base. Sprinkle over the chopped chocolate (or chocolate chips) and set aside.
4. Place all the filling ingredients into the food processor and blend until smooth then carefully pour over the base. Some of the chocolate will float to the top. Bake for 40 minutes. The cheesecake is ready when the the outside edges are set but the middle is still slightly wobbly. Turn off the oven and leave in the oven to cool for half an hour or so, then lift out and allow to cool completely before making the topping.
5. To make the topping, melt the chocolate and cream together in the microwave or in a bowl set over a pan of simmering water. Add the peanut butter and stir well to combine then spoon over the top of the cheesecake.

The post Peanut Butter and Chocolate Cheesecake  appeared first on Duerr's.

Makes 4

Ingredients:

For the sponges:

100g butter
50g light soft brown sugar
2 eggs, beaten
75g self raising flour
50g wholemeal self raising flour
1 satsuma, segmented
100g Duerr’s Seville Orange Marmalade, thick or thin cut

For the topping:

100g Duerr’s Seville Orange Marmalade, thick or thin cut
50ml orange juice

Method:

1. Pre-heat the oven to 190ºC/170ºC fan/Gas 5.
2. Grease 4 small glass or ceramic pudding basins (about 11cm diameter) with butter.
3. Place the butter, sugar, eggs, flours and satsuma into a food processor and blend for a minute until well mixed. Add the marmalade and mix again very briefly, just until the marmalade is blended through.
4. Divide the mixture between the pudding basins and place on a baking tray. Cook for 30 minutes until a skewer comes out clean.
5. Set aside for a few minutes while you make the glaze. Heat the marmalade and orange juice in a pan or in the microwave and stir until dissolved.
6. Carefully turn the puddings out onto serving plates and spoon over the sauce, serve with vanilla ice cream or custard.

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Ingredients:

100g butter
400g light soft brown sugar
85ml milk
175g Duerr’s Smooth Peanut Butter
1tsp vanilla extract
350g icing sugar
100g salted roasted peanuts, roughly chopped

Method:

1. Melt the butter in a medium sized saucepan then stir in the sugar and milk. Bring to a boil while stirring, then turn down the heat and leave to bubble for 2-3 minutes.
2. Remove the pan from the heat and stir in the peanut butter and vanilla extract until dissolved.
3. Weigh the icing sugar into a large bowl and pour over the peanut butter mixture. Beat well until smooth and well combined. The mixture will become quite stiff.
4. Tip the fudge into a 20 x 20cm tin lined with non-stick paper and press down firmly with the back of a spoon.
5. Sprinkle over the chopped peanuts and press into the fudge. Set aside. Once cool, lift out the tin and cut into small squares.

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