I don’t mind admitting that I love the Myrtle’s orange marmalade. It is a recipe that I created for Liberty’s of London for their Christmas range. They no longer offer this range, but the marmalade was SO popular, I continue to make the occasional batch for our website.
The recipe is busy busy!!! It not only contains the traditional Seville oranges, but Clementines and an English Single Malt Whisky which is made in Norfolk.
There is always a BUT….
This is the definition of an “artisan product”, made completely by hand – it is a two day process and brace yourself….. each batch only makes 14 or 15 jars. This is why it is not always available, I think that I would quickly lose my marmalade and also my love for this preserve! It will usually land on the website when I have run out of my own supply!
It’s a Gold Medal Winner at the National Marmalade Awards (so proud!!!) and a Great Taste Award winner. It definitely has all of the credentials.
Scroll back or click below and you will find our recipe for Marmalade Sausages in a past blog that chats about the history of marmalade.
Looking for ideas for what to do with that last bit in the jar?
When I used to do farmers markets, I would often make a selection of pastries and amongst these were my chocolate orange straws. A fabulous breakfast treat!!!
Chocolate Orange Straws
So simple to make and delicious to eat.
Ingredients
2 packs pre rolled puff pastry (butter rich if you can find some)
1 x cup dark chocolate chips
2 tablespoons of orange marmalade
1 egg – beaten
Instructions:
Pre heat your oven to 180’c/350’f
Lay one piece of pastry onto a lightly floured surface. Spread the marmalade over the pastry.
Scatter the chocolate chips evenly over the surface.
Carefully line up – the second piece of pastry with the first and press down to make a sandwich, so that the marmalade glues them together.
Glaze with the egg wash. If the egg is too thick, thin with a little milk.
Cut the pastry into straws – they can be as long or as short as big or as small as you want. I generally get 15 from it.
Have a non stick baking sheet ready to one side. Carefully pick up, twist them and place onto the baking sheet. Repeat with the remainder.
Touch up any spots of pastry that have no egg wash and bake.
They won’t take long. Depending upon the size, they should take about 8-10 minutes. Enjoy!!!
Jane xx
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