Ways with marmalade!

Sticky Marmalade Duck



This recipe is very appropriate for this time of year, as it is Chinese New Year January 31st - February 14th!






2 duck breasts

100g marmalade

3 tablespoons soy sauce

1 tablespoon sesame seeds

A small bag of herb leaf salad


1. Preheat the oven to 220°C/fan200°C/gas 7. Slash the skin of 2 duck breasts in a criss-cross pattern, season and sear in a hot frying pan over a high heat for 2 minutes each side.

2. Meanwhile, in a small roasting tin mix 100g marmalade with 3 tablespoons soy sauce and 1 tablespoon sesame seeds. Add the duck and turn to coat.

3. Roast for 8-10 minutes in the oven, until golden and still a little pink in the middle. Rest for 5 minutes, then thickly slice.

4. Divide a small bag of herb leaf salad between 2 shallow bowls, top with the duck and drizzle over the pan juices. Serve with orange wedges, if you like.

(recipe taken from Delicious magazine)



Chocolate Marmalade Steamed Pudding

A modern twist on a traditional steamed pudding recipe.


4oz/110g butter, at room temperature

6oz/170g caster sugar

2 large eggs, at room temperature

6oz/170g self raising flour

1oz/30g cocoa

3 1/2oz/100g plain chocolate, chopped

3tbsp marmalade


  1. In a food processor, or by hand, cream the butter and sugar until pale and fluffy.  Beat in the eggs one at a time, followed by the cocoa. Fold in the flour.
  2. Grease a 1 1/2pint /900ml pudding basin and put a circle of greaseproof paper in the bottom. Dollop in the marmalade and scrape the pudding mixture on top.
  3. Grease a sheet of foil and fold it in the middle to make a pleat. Lay the sheet over the top of the pudding basin, greased side down, and press it down over the sides. Tie a piece of string tightly under the lip of the pudding basin and fold the foil up over the string. You can also make a string “handle” to lift the basin up with, but it’s not essential.
  4. Bring a large lidded pan half full of water to a simmer, and put a heatproof saucer upside down in the bottom. Lift the pudding basin into the pan, sitting it on the sauce. Cover and simmer gently for 2 1/2hours, until cooked through (check it with a skewer). Take out and allow to cool for five minutes before turning out on to a plate. Serve with custard or vanilla ice cream.

(recipe taken from The Telegraph Food and Drink)

Please wait...


has been added to your bag
Continue shopping Checkout Now
Continue shopping or Checkout Now