• 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!

Twitter: @hyperism

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The post Hellie’s Duerr’s Marmalade Masterpiece – Duerr’s Marmalade Jar Biscuits appeared first on Duerr's.

We’ve teamed up with baking extraordinaire, Kim-Joy, to create this stunning Swiss Roll using our deliciously tasty, tangy marmalade.

This beautiful Marmalade Swiss Roll is a light and soft sponge filled with Duerr’s fruity marmalade and indulgent vanilla double cream. Whether you like your marmalade thick or thin cut, this recipe is perfect!

Striking but simple, you’ll have lots of fun making this using Kim-Joy’s easy step-by-step method.

Go on, give it a go and impress your friends and family with this super tasty bake!

Ready, steady bake!

Ingredients

For the decorative paste:

1. 50g butter
2. 50g icing sugar
3. 2 medium egg whites
4. 50g plain flour
5. Gel food dye: orange

For the cake:

1. 4 medium eggs
2. 125g caster sugar
3. 125g self-raising flour
4. Green food dye

For the filling:

1. 1 jar of Duerr’s Fine Cut Marmalade
2. 200g double cream
3. 1tsp vanilla bean paste

Method

1) Grease a rectangular 15×10” Swiss Roll tin, then line the base with greaseproof paper. Draw your orange design on the back of the greaseproof paper with a pencil.

2) Make the decorative paste. Cream together the butter and icing sugar until light and fluffy. Mix in the egg white and flour. Divide into two, and dye one half orange, leave the other half white.

3) Pipe the orange details first, then place the tray in the freezer to harden, before adding the white paste in the gaps on top. Place the tray back in the freezer while you make the cake batter

4) Preheat the oven to 180C (fan).

5) Whisk together the eggs and caster sugar on high speed for 7 minutes. Add the green food dye, and sift in the self-raising flour, and then carefully fold in to avoid deflating the batter.

6) Spread the batter over the top of the piped design. Bake for 10 minutes until spongy on top.

7) Carefully turn out on to a chopping board. Then immediately flip on to a clean damp tea towel and trim all the edges. Immediately roll up using the baking paper and tea towel to help (starting from the side without the decoration). Remove the baking paper as you go along. Leave the cake to cool fully while wrapped in the tea towel.

8) When it is cooled, carefully unroll it. Then spread marmalade over it. Whip the double cream with the vanilla paste to soft peaks. Spread the cream on top. Re-roll it up, and enjoy!

Share your marmalade-inspired creations with us on social media @Duerrs1881. Happy baking!

The post Kim-Joy’s Marmalade Swiss Roll appeared first on Duerr's.

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!

The post Duerr’s marmalade brownies appeared first on Duerr's.

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.

The post Citrus Eton Mess appeared first on Duerr's.

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.

The post Sticky Ginger Cake appeared first on Duerr's.

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.

The post Chocolate Orange Cupcakes appeared first on Duerr's.

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.

The post Chicken Traybake With Marmalade And Mustard appeared first on Duerr's.

Ingredients

Dressing

1 heaped tbsp Duerr’s Half Sugar Seville Marmalade
1 tbsp cider or white wine vinegar
2 tbsp light olive oil or other mild vegetable oil (not extra virgin)
1 tbsp cold water
Pinch dried chilli flakes (optional)

Salad

60g pack diced pancetta (smoked or unsmoked)
50g fine green beans (washed)
50g baby spinach leaves (washed)
Small handful flat-leaf parsley leaves (whole leaves not chopped)
1 tbsp toasted walnuts or hazelnuts (roughly chopped)
Black pepper
30g hard Pecorino cheese

Method

1. First make the dressing by combining the marmalade with the vinegar in a medium sized bowl. Whisk to dissolve, add the water, chillies and then the oil and whisk again. Set aside. Alternatively place all the dressing ingredients into an empty and clean Duerr’s marmalade jar, screw on the lid and shake well.
2. Fry the pancetta in a non-stick pan until nicely browned then remove and drain on a piece of kitchen paper.
3. Steam the beans for a minute or two until just tender, then drain and cool in cold water.
4. Place the salad leaves in a serving bowl and scatter over the pancetta, cooled beans, parsley and nuts. Season with pepper (but no salt as there’s enough in the bacon and cheese).
5. Use a speed peeler to carefully shave the Pecorino over the top, then finish with a drizzle of the dressing.

The post Spinach, Pancetta and Pecorino Salad with Marmalade Dressing appeared first on Duerr's.

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.

The post Marmalade Biscuits appeared first on Duerr's.