Seville Marmalade

It all started when…

Toast:

Yep, Toast. Spread very generously on buttered toast, crumpets, or English muffins.

Cocktail Mixer:

Add a spoonful to cocktails like gin and tonic, or even mix with whisky for a twist on an old fashioned, adding a burst of citrusy bitterness.

Roast Meat Glaze:

Use as a glaze for roasted meats, particularly duck or ham. The tangy sweetness complements the savory richness of these meats and creates a caramelised coating.

Salad Dressing:

Whisk into a vinaigrette for a citrusy kick that pairs beautifully with bitter green leaves or roasted vegetables.

Seville Marmalade Steamed Pudding:

1/2 cup butter

1/2 cup sugar

2 eggs

1 1/2 cups self-raising flour

2 tbsp milk

4 tbsp Jam Lady Jam Seville Marmalade

• Grease a pudding basin (or heatproof bowl) and spread a layer of Seville Marmalade at the bottom.

• Cream butter and sugar until light and fluffy. Beat in the eggs one at a time, then fold in the flour and milk to make a smooth batter.

• Pour the batter over the marmalade in the pudding basin. Cover with a buttered sheet of parchment paper and foil, securing it tightly with string.

• Place the pudding basin in a large pot of simmering water, making sure the water comes halfway up the side of the basin. Steam for 1 1/2 to 2 hours, checking the water level occasionally.

• Turn the pudding out onto a plate so the marmalade creates a sticky topping. Serve with custard or cream.