Bread and butter pudding. Spread it on the buttered bread - thickly.
Remember school dinners so well, with a beautiful steamed sponge pud, with watered down marmalade sauce instead of custard.
fifie,
Mar 4, 3:12am
Empty a jar into a saucepan, add garlic, s/p, mustard, little tomato paste blend till hot and brush over pork spare ribs about last 20min of baking. Turn around 10 mins brush again leave till ribs caramalise watch it dosent burn.
petal1955,
Mar 4, 10:35am
Sticky Chicken Marinade 1½ tbsp dark soya sauce 3 tbsp marmalade 2 tbsp sweet chilli sauce 1 tbsp honey 1 tbsp tomato sauce 1 large pinch Chinese five spice powder Place marinade in bowl and marinade chicken for 30 mins in fridge,cover with glad wrap. Use drums, wings or nibbles Bake in hot oven till juices run clear
katalin2,
Mar 4, 12:01pm
Alison Holst has a lovely recipe for marmalade steamed pudding- someone might have the recipe or google?
lilyfield,
Mar 4, 12:33pm
Fruitcake ,add,but reduce sugar greatly
arielbooks,
Mar 4, 12:39pm
I did this with a batch of marmalade where the oranges weren't to nice (too bitter) and it is a fabulous way to use up unwanted marmalade.
245sam,
Oct 17, 5:54pm
I did not get this recipe from Alison Holst but it's a recipe I have used for many years to make a steamed pudding that we have enjoyed many times - a great way of using marmalade!
STEAMED MARMALADE PUDDING ½ cup marmalade 1 cup flour 1 tsp baking powder 85g butter ¼ cup brown sugar 1 egg ⅓ cup milk
Place the marmalade in the bottom of a greased 5 cup pudding basin. Sift the flour and baking powder into a bowl, then add the butter and cut it in, to resemble fine breadcrumbs. Stir in the brown sugar. Beat the egg and milk, then add the egg and milk to the dry ingredients. Mix together until the dry ingredients are evenly dampened. Spoon the mixture on top of the marmalade, then cover the basin securely and steam for 1½ hours or steam in a crockpot/slow cooker for approximately 3 hours on HIGH. Turn out and serve with e.g. icecream, cream, custard (omit the sugar and sweeten/flavour the custard with marmalade). Serves 4-6. Suggestion: If there’s any leftover, freeze it in serving-size portions then when needed place a frozen portion of pud in each serving plate, pour custard over it, cover with plastic wrap and reheat carefully in the microwave. :-))
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