Marmalade fan? It’s more than just for spreading on your toast

Zesty and super-versatile, marmalade’s not just for Paddington Bear. Need a little inspiration? These fabulous marmalade recipes are perfect for picnics and springtime get-togethers. It’s time to elevate the orange stuff.

Sticky marmalade loaf cake

A homely and comforting addition to your afternoon cuppa, this moist and zingy sponge will satisfy the entire family.

Ingredients:                           
175g softened unsalted butter
150g light brown sugar
Three large eggs
225g self-raising flour
Zest of one orange
Four tablespoons of La Vieja Fábrica Fine Cut Marmalade
One teaspoon of vanilla extract
Two to three tablespoons of milk (enough to make a batter consistency)
Pinch of salt

Glaze:
Two tablespoons of orange marmalade
One tablespoon of water

Method:

1. Preheat your oven to 170°C (150°C fan) and line a 2lb loaf tin with greaseproof paper.
2. In a large bowl, cream the butter and sugar until pale and fluffy.
3. Beat in the eggs one at a time, adding a spoonful of flour if the mixture begins to curdle.
4. Stir in the orange zest, vanilla and marmalade.
5. Fold through the flour and salt, adding a splash of milk to loosen if needed – the batter should be smooth and drop from the spoon.
6. Pour into the prepared tin and bake for 45–55 minutes, or until a skewer inserted into the centre comes out clean.
7. While the cake is still warm, heat the marmalade and water together until loosened, then brush over the top for a sticky glaze.
8. Cool in the tin for 10 minutes before transferring to a wire rack.

Marmalade chicken kebabs

Perfect for BBQs or prepared the night before as a quick mid-week dinner, these marmalade-infused kebabs bring a touch of sunshine to mealtimes.

Ingredients:
500g chicken thighs
50g-75g St Clements Marmalade
One tablespoon sesame oil
Two tablespoons of soy sauce
One tablespoon of mustard

Method:

1. Slice each of the chicken thighs into six pieces. Place in a bowl with all the marinating ingredients and leave to sit for at least an hour in the fridge or overnight.
2. Take the chicken out of the marinade and place on a tray. Put your grill on a medium-high heat and cook for five to seven minutes until the chicken pieces start to slightly catch and char. 
3. Turn the pieces and repeat for another five minutes until completely cooked through.
4. Remove from the heat and leave to rest for a few minutes.
5. Serve with rice noodles, carrot ribbons, and lettuce cups, or a side of your choice.

Marmalade glazed sausage rolls

Golden puff pastry wrapped around juicy sausage meat and glazed with a sweet and tangy hint of marmalade for mouthwatering balance of savoury and citrus, they can also be made vegan using plant-based alternatives.

Ingredients:
Eight sausages of your choice
One small red onion, finely chopped
One garlic clove, minced
One teaspoon of smoked paprika
Half a teaspoon of ground cumin or allspice (optional)
One and a half tablespoons of No Peel marmalade
One tablespoon of chopped fresh parsley or sage
Salt and pepper, to taste
One sheet of vegan or standard puff pastry (ready rolled)
Your choice of milk, for brushing
Optional: sesame seeds or nigella seeds for topping

Method:

1. Preheat oven to 200°C (180°C fan). Line a tray with baking paper.
2. In a small pan, sauté red onion and garlic until softened (about five minutes). Add the paprika and optional spice, stir for another minute, then remove from heat.
3. In a bowl, mash the sausages with a fork. Add the onion mixture, marmalade, herbs, salt, and pepper. Mix well.
4. Unroll the puff pastry and cut into two–three long strips, brushing lightly with marmalade (depending on size preference).
5. Spoon the filling in a log shape down the centre of each strip. Fold over and seal the edge with a fork. Slice into rolls.
6. Brush with milk and sprinkle with seeds if using.
7. Bake for 20–25 minutes, or until golden and crisp.

Marmalade bread and butter pudding

A cosy twist on a British classic, layers of buttery brioche are spread with marmalade and baked until golden and custardy. Comforting, citrusy, and just the right side of indulgent.

Ingredients:
Eight slices of slightly stale white bread (brioche, challah, or sandwich loaf all work)
75g unsalted butter, softened
100g thick cut marmalade (plus one or two tablespoons extra for glazing)
Four large eggs
300ml whole milk
300ml double cream
75g caster sugar
One teaspoon of vanilla extract
Zest of one orange
Pinch of salt
Optional: handful of sultanas, dried cranberries, or chocolate chips

Method: 

1. Lightly butter each slice of bread and spread with a thin layer of marmalade. Cut into triangles or halves.
2. Arrange the slices in a greased medium baking dish, overlapping slightly. Scatter with dried fruit or chopped chocolate if using.
3. In a jug, whisk together the eggs, sugar, milk, cream, vanilla, orange zest, and salt until smooth.
4. Pour the custard evenly over the bread and gently press the slices down so they soak up the liquid. Leave to stand for 30 minutes (or cover and chill for up to four hours ahead).
5. Preheat the oven to 180°C (160°C fan). Place the baking dish in a roasting tin, pour in boiling water halfway up the sides, and bake for 35–40 minutes, until puffed and golden but still slightly wobbly in the centre.
6. Warm the extra marmalade in a small pan or microwave, then brush over the hot pudding for a glossy finish.
7. Serve warm with pouring cream, custard, or vanilla ice cream.
   

Marmalade-glazed cocktail sausages 

Sticky, glossy and made for sharing — these cocktail sausages are coated in a smooth orange marmalade glaze that clings beautifully and finishes shiny and irresistible.

Ingredients:
450g cocktail sausages
Four tablespoons of thin cut orange marmalade
Two tablespoons of soy sauce
One tablespoon of wholegrain mustard
One tablespoon of honey or light brown sugar
Freshly ground black pepper

Method: 

1. Preheat the oven to 200°C (fan 180°C).
2. Mix the marmalade, soy sauce, mustard, honey and black pepper until smooth.
3. Place the sausages in a shallow baking dish, pour over the glaze and toss to coat evenly.
4. Roast for 20–25 minutes, turning once, until golden and sticky.
5. Spoon over any extra glaze from the dish and serve warm.

Marmalade fizz

Bright, lightly sweet and beautifully refreshing, this sparkling citrus cocktail is finished with chilled Cava for an elegant aperitif.

Ingredients per cocktail:
One tablespoon of No Peel orange marmalade
30ml gin or vodka (optional)
10ml fresh lemon juice
Cava, to top up
Ice
Orange twist or slice, to garnish

Method: 

1. Add the marmalade and lemon juice to a glass and stir until smooth.
2. Pour in the gin or vodka if using and stir again.
3. Add ice, then top slowly with chilled Cava.
4. Give a gentle stir, garnish and serve immediately.

Recipes supplied by La Vieja Fábrica