Ultimate Seville orange marmalade
PREP: 1 HR, 15 MINS – 1 HR, 30 MINS COOK: 2 HRS, 30 MINS MAKES ABOUT 4.5KG/10LB
1.3kg Seville oranges 2 lemons, juice only 2.6kg preserving or granulated sugar
Put the whole oranges and lemon juice in a large preserving pan and cover with 2 litres/4 pints water – if it does not cover the fruit, use a smaller pan. If necessary, weight the oranges with a heat-proof plate to keep them submerged. Bring to the boil, cover and simmer very gently for around 2 hours, or until the peel can be easily pierced with a fork. Warm half the sugar in a very low oven. Pour off the cooking water from the oranges into a jug
MAKE IT YOUR OWN
FRESH GINGER MARMALADE: Peel 100g/4oz fresh root ginger and slice thinly. Tie in two muslin bags and bruise with a rolling pin to release its natural juices. Add one bag to a pan at step 3, once sugar has dissolved. Continue as before with the second ginger bag and the second batch. Remove ginger just before potting. 300g softened butter, plus a little for the tin 400g thin-stemmed rhubarb, cut into thick pieces 350g golden caster sugar orange, zested lemon, zested 3 large eggs 200g self-raising flour 50g fine polenta 50g ground almonds 1 tsp baking powder 100g marzipan, chopped into small chunks
Heat oven to 180C/160C Fan/Gas 4. Butter and line a 20 x 30cm traybake tin with baking parchment. Toss the rhubarb in 50g sugar and set aside to macerate for 20 mins. Tip the butter, remaining sugar and zests into a large bowl. Beat with an
PREP: 20 MINS COOK: 50MINS PLUS MACERATING SERVES 12-15
and tip the oranges into a bowl. Return cooking liquid to the pan. Allow oranges to cool until they are easy to handle, then cut in half. Scoop out all the pips and pith and add to the reserved orange liquid in the pan. Bring to the boil for 6 minutes, then strain this liquid through a sieve into a bowl and press the pulp through with a wooden spoon – it is high in pectin so gives marmalade a good set. Pour half this liquid into a preserving pan. Cut the peel with a sharp knife into fine shreds. Add half the peel to the liquid in the preserving pan with the warm sugar. Stir over a low heat until all the sugar has dissolved, for about 10 minutes, then bring to the boil and bubble rapidly for 15-25 minutes until the setting point is reached. Take pan off the heat and skim any scum from the surface (to dissolve any excess scum, drop a small knob of butter on to the surface, and gently stir). Leave the marmalade to stand in the pan for 20 minutes to cool a little and allow the peel to settle, then pot in sterilised jars, seal and label. Repeat from step 3 for second batch, warming the other half of the sugar first. electric whisk until light and fluffy. Add the eggs, one at a time, mixing well between each addition. Add the flour, polenta, almonds, baking powder and a good pinch of salt, and mix until just combined. Fold through half the rhubarb (reserving the rest for the top), plus any juices, and the marzipan. Scrape the mixture into the tin. Smooth the surface up to the edges and top with the remaining rhubarb. Bake for 45-50 mins until risen and golden, and a skewer inserted in the centre of the cake comes out clean. If there is any wet mixture, return it to the oven for 5 mins, then check again. Cool in the tin for 10 mins, then serve warm with creme fraiche, or cool completely to serve as a cake. Will keep in an airtight container for three days. For more, see the new issue of BBC Good Food out now or visit bbcgoodfood.com’