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Not just for breakfast

Although our marmalade is undeniably marvellous on hot buttered toast, many are equally as fabulous with cheese and various meats, puddings, cakes or even in a cocktail!

Below are some ideas for using our quality marmalade.

Not just for breakfast

Sticky orange marmalade cake

A sticky orange marmalade cake perfect for an afternoon of baking. The homely cake recipe is finished with a good quality Seville orange marmalade icing.

A really good Seville orange marmalade – home-made or a top brand – with an intense bittersweet flavour plus decent chunks of peel, transforms a simple creamed sponge mixture into an old-fashioned treat.

For the sponge:


unsalted butter, softened


caster sugar


large free-range eggs, at room temperature, beaten


self-raising flour

A pinch

of salt

½ tsp

baking powder

3 tbsp

Proper Seville orange marmalade

2 tbsp

full-fat or semi-skimmed milk


To finish:

3 tbsp chunky Seville orange marmalade
100g icing sugar
2 tbsp warm water


Essential kit

You will need 1 x 20cm round, deep cake tin or springclip tin, greased and the base lined with baking paper.


Preheat the oven to 180°C/350°F/gas 4. Put the soft butter into a mixing bowl and beat with a wooden spoon or electric mixer for 1 minute or until creamy. Gradually beat in the sugar, then continue beating until the mixture becomes paler and fluffy.

Gradually add the eggs, beating well after each addition; add a tablespoon of the flour with the last portion of egg. Sift the remaining flour, the salt and baking powder into the bowl and gently fold into the mixture with a large metal spoon. When thoroughly combined add the marmalade and milk and stir in.

Spoon the mixture into the prepared tin and spread evenly. Bake for 50 to 55 minutes or until a good golden brown and firm to the touch. Run a round-bladed knife around the inside of the tin to loosen the cake, then carefully turn out onto a wire rack. Gently warm the second portion of marmalade and brush over the top of the warm cake. Leave to cool completely.

Sift the icing sugar into a bowl, add the warm water and mix to a smooth, runny icing using a wooden spoon. Spoon the icing over the cake and let it run down the sides – the chunks of marmalade will stick up through the icing. Leave until set before cutting. Store in an airtight container and eat within 5 days.

Marmalade Cocktail

4 tsps of Proper Saville Marmalade

60ml Gin

25ml freshly squeezed lemon juice

Serve with a twist of orange.

Breakfast Martini

4 tsps of Proper Saville Marmalade

60ml Gin

15ml Cointreau

15ml freshly squeezed lemon juice

Serve with a small dollop of marmalade.


Marmalade and Tumeric cocktail Serves 2

40g  Proper Seville marmalade
10g fresh turmeric, finely grated
40g rum
200ml orange juice, freshly squeezed
100ml tonic water
4 tbsp lemon juice
6-8 ice cubes

1 Heat the marmalade in small pan with half of the turmeric. Let it cool.

2 Mix everything in a cocktail shaker or blender really well until it is all combined, then serve. Feel free to sieve for a smoother finish, but I personally like the bits in.

Marmalde Panacotta Makes 6

3 gelatine leaves
250ml double cream
400ml creme fraiche
100ml whole milk
2 bay leaves
150g Proper Seville orange marmalade
Juice and zest of 1 orange, plus extra zest to serve
Zest of 1 lemon
2 tbsp bourbon (optional)

1 Put the gelatine leaves in a bowl of cold water for around 5 minutes, or until they soften.

2 Heat the cream, creme fraiche and milk with the bay leaves and marmalade until it is all just starting to simmer. Remove from the heat and add the zest and juice of an orange and the lemon zest, then simmer for a few minutes until slightly thickened.

3 Remove the gelatine from the water, squeezing to remove any excess, then take the cream mixture off the heat and whisk in the gelatine and bourbon, if using. Remove the bay leaves and leave to cool for about 20-30 minutes before pouring into 250ml ramekins, or other serving dishes. Refrigerate to set for about 3-5 hours, or overnight.

4 Garnish with a bit of extra orange zest on top of each dessert before serving.

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