Marmalades are delicious citrusy fruit jellies with bits of fruits suspended in them, making them different from jams; jams generally don’t use citrus. Marmalades by routine use the peel and pulp of citrusy fruits and are naturally chunkier and pulpy, while jams can use any fruit that is pureed, and might or might not have bits of fruits suspended in it. The former is definitely more refreshing to eat, because, duh, of the citrus content. So, here are some quick dessert recipes that exclusively use marmalade, orange or otherwise. Feel free to substitute the marmalade with whatever other flavor you might have at hand.
1. Orange Marmalade Scones(Makes 16 scones)
Ingredients
- 450 gm all-purpose flour
- A pinch of salt
- 40 gm butter
- 55 gm caster sugar
- 1 tsp orange zest (plus 1 tsp extra)
- 1 tsp lemon zest
- 2 eggs
- 250 ml buttermilk
- 170 gm orange marmalade
- 1 tbsp honey
Instructions
- Preheat the oven to 220°C and then grease a 9-inch square cake pan.
- Take a bowl, add the flour and salt and give it a quick mix. Then mix in the butter with your fingertips. Add the sugar, lemon and orange zest next.
- In another bowl, crack the eggs, add the buttermilk and whisk until smooth. Pour the liquid into the flour bowl. Use a spatula to mix and form a dough.
- The dough should leave the bowls' sides and not be very sticky. Once perfected, put it on a clean, floured surface. Divide into two portions.
- Flatten both the dough to make two 9-inch squares, use a rolling pin if necessary. Use your choice of marmalade and spread it over one square. Press the second square on top of the jam-layered one.
- Cut the dough into 16 equal pieces and place on the cake pan, making sure they don’t overlap.
- Bake them for 20 minutes, the tops will turn golden and sound hollow when tapped. Remove from heat and then place the scones top-side up, on a wire rack.
- Take a small saucepan and add honey to it, heat over low until runny, then add the extra zest. Brush this glaze over the prepared scones.
2. Dark Chocolate Tart with Marmalade(Serves 12)
Ingredients
- 150 gm flour
- 35 gm Cadbury Cocoa Powder
- 75 gm caster sugar
- A pinch of salt
- 80 gm butter (chilled and diced)
- 1 egg
- 115 gm orange marmalade
Filling
- 200 gm Cadbury Bournville Dark chocolate
- 40 gm butter (diced)
- 250 ml heavy cream
- 3 eggs
Instructions
- Take a big bowl and add flour, cocoa, sugar, and salt, giving it a quick mix. Then add the butter and mix it into the dry ingredients using your fingers until the whole lot gets crumbly.
- Add the beaten egg to this mixture and mix it well to form a dough.
- Plonk the dough on a clean, floured surface and knead until smooth. Flatten the dough into a circle, wrap it in plastic film and refrigerate for 30 minutes.
- Take out the dough, remove the plastic, put two pieces of baking paper at the top and bottom and roll to about 3 mm thickness.
- Ease the dough into a 9-inch tart tin and press down on the sides. Let it rest t in fridge for 15 minutes.
- Now, preheat the oven to 180°C and then place the tin on an oven tray. Line the pastry with parchment paper and fill it with something to weigh down like dry beans or rice.
- Bake for 15 minutes, then remove the weights and bake for another 10 minutes. Cool the tart base slightly, then refrigerate.
- Reduce the oven’s temperature to 160°C, as you prepare the filling.
- Melt the chocolate and butter on low heat, microwave or use bain-marie.
- Put the cream in a small saucepan and boil it, then pour this hot liquid over the chocolate mixture and stir it. Let it cool slightly, so the eggs don’t cook, then pour the eggs and stir again.
- Bring out the chilled pastry base and spread marmalade over it. Proceed to pour the filling into the pastry case.
12. Bake for about 25–30 minutes. Check if the center sets post-baking, remove from heat and let it cool.