• 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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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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NOTE: we suggest serving with steamed green vegetables and homemade potato wedges or roasted baby potatoes.

Ingredients

4 tbsp Duerr’s Thick Cut Classic Seville Orange Marmalade
2 tbsp Olive Oil
2 cloves garlic (sliced)
2 tsp Dijon mustard
A few sprigs of fresh thyme or lemon thyme, plus extra for garnish
8 chicken thighs boneless with skin
1 lemon or satsuma
Black pepper
1 tbsp flat-leaf parsley (chopped)

Method

1. Preheat the oven to 180°C fan/200° conventional/Gas 6 and prepare your side dishes.
2. In a large bowl combine the marmalade, olive oil, garlic, mustard and thyme leaves.
3. Score the skin of each chicken thigh a couple of times then add to the marinade and stir to coat. Leave in the fridge for half an hour if possible.
4. Arrange the chicken pieces in a shallow ovenproof dish and pour over any remaining marinade. Slice the lemon or tangerine and tuck in and around the meat. Place the dish onto a baking tray and cover loosely with foil. Bake for 20 minutes then remove the foil and baste the chicken with the juices. Return to the oven, uncovered for 30-35 minutes (depending on size) or until the chicken is completely cooked through and the juices run clear.
5. Season with black pepper and scatter over the chopped parsley and some extra fresh thyme.
6. Serve with your choice of side dishes.

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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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110 grams of wholemeal flour
75 grams of plain white flour
½ tablespoon of baking powder
120grams of Peamutt Butter
100 ml semi skimmed milk

Method:

1. Preheat oven 200 C, 180 C (fan oven)
2. Cover a baking tray with parchment paper.
3. In a large mixing bowl, mix the wholemeal flour, the plain white flour and the baking powder.
4. In a small bowl, whisk the Peamutt Butter and the milk until smooth.
5. Make a well in the flour and slowly pour in the Peamutt Butter mixture until it turns into a dough.
6. Use your hands to work the dough and then separate it into two dough balls.
7. Using a rolling pin, roll out the dough until it is ¼” thick.
8. Cut with cookie cutters bone shape, stars and flowers are fun.
9. Place on the baking tray and bake for 15 to 20 minutes until biscuits are golden brown.
10. Leave to cool and then store in a tin or air tight container.

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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.

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Time:  approx 25 minutes, plus 1 hour to marinade

Ingredients

For the marinade:

pinch turmeric
½ tsp ground coriander
2tbs soy sauce
1 lime, juice only
1tsp sugar
400g chicken breast mini fillets, or breast fillets cut into strips

For the sauce:

150g Duerr’s Crunchy Peanut Butter
200ml coconut milk
1 red chilli, finely chopped
1 tsp sugar
3-4 tbs soy sauce
1tsp lemongrass puree (optional)

To serve:

½ cucumber
3 spring onions, finely sliced
1 red chilli finely sliced
few sprigs fresh coriander, chopped

Method

1. In a large bowl, mix the marinade ingredients, add the chicken and stir to coat all the pieces. Cover and return to the fridge to marinate for at least an hour. Meanwhile, soak some wooden skewers in water
2. Once the chicken has had time to marinate, preheat the grill
3. Now make the sauce. Place all the ingredients into a saucepan and gently heat through while stirring. Turn off the heat, cover with a lid and set aside
4. Remove the skewers from the water and thread the chicken pieces onto the skewers then grill for 2-3 minutes on each side until cooked and golden. Ensure the meat is thoroughly cooked throughout
5. Using a speed peeler, make long ribbons of cucumber and mix with a few of the spring onions and the sliced chilli. Serve with the chicken skewers, garnished with coriander and spring onions and the satay sauce on the side for dipping

The post Satay Chicken 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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Preparation time: approx 25 minutes, cooking time: 1 hour

Ingredients

For the loaf:

2 large ripe bananas
275ml fresh orange juice
125g Duerr’s Crunchy Peanut Butter
150g self-raising flour
125g wholemeal self-raising flour
125g demerara sugar
½tsp mixed spice
1 egg, beaten
1 tbs sunflower or light olive oil

For the frosting:

2 tbs Duerr’s Smooth Peanut Butter
4tbs icing sugar, sifted
3-4 tbs milk

Method

1. Pre-heat the oven to 180ºC/160ºC fan/Gas 4
2. Mash the bananas on a plate using a fork then transfer to a bowl and combine with the peanut butter. Stir in the orange juice
3. Weigh the dry ingredients into a bowl then add the banana and peanut mixture, egg and oil and stir quickly until combined but do not over-mix
4. Tip into a 900g/2lb loaf tin lined with non-stick baking paper. Bake for 50 minutes, turning half way through cooking. Test that the cake is done by inserting a skewer into the cake. If it comes out clean, it’s ready, if there is some mixture stuck to the skewer, leave it to cook for another 5-10 minutes. Leave to cool completely before topping
5. Once cooled, make the frosting by mixing the ingredients together. Spread over the top of the loaf and cut into chunky slices to serve

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