ULTIMATE SEVILLE ORANGE MARMALADE RECIPE | BBC GOOD …
The original, and classic, English marmalade, as made famous by Paddington Bear
Provided by Good Food team
Categories Breakfast, Condiment
Total Time 4 hours
Prep Time 1 hours 30 minutes
Cook Time 2 hours 30 minutes
Yield Makes about 4.5kg/10lb
Number Of Ingredients 3
Steps:
- 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 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 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.
DRIED ORANGE & LEMON SLICES RECIPE | BBC GOOD FOOD
Dry orange and lemon slices to use as decorations at Christmas time. They make lovely tree, table or wreath decorations, or pop in a jar as a gift
Provided by Anna Glover
Total Time 2 hours 5 minutes
Prep Time 5 minutes
Cook Time 2 hours
Yield Makes 25-30
Number Of Ingredients 2
Steps:
- Arrange the citrus slices over two baking trays lined with baking parchment so they’re in a single layer. Heat the oven to 110C/90C fan/gas ¼. Bake for 2 hrs until firm and dry, turning the trays around halfway through. Check after 1 hr 15 mins, removing any orange slices that are drying out too quickly, then continue to cook the rest.
- Leave to cool completely on the tray, then package with the garnishes of your choice.
Nutrition Facts : Calories 4 calories, CarbohydrateContent 1 grams carbohydrates, SugarContent 1 grams sugar, FiberContent 0.2 grams fiber, ProteinContent 0.1 grams protein
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- Preheat the oven to 180°C/350°F/gas 4. Lightly grease a 28cm loose-bottomed tart tin.
- Bash 2 tablespoons of demerara sugar in a pestle and mortar until fine, then mix with the remaining demerara so you have a range of textures. Tip into the tart tin and shake around to coat. Tap gently, then tip any excess back into the mortar for later.
- Slice the edges off the panettone in strips and use them to line the base and sides of the tart tin, pressing down hard to compact and create a pastry-like shell.
- Halve the vanilla pod lengthways and scrape out the seeds, then put both the seeds and pod into a pan on a medium heat along with the cream, milk and butter, and simmer for 5 minutes or until the butter has melted.
- Meanwhile, in a large bowl, whisk the eggs and golden caster sugar for 2 minutes, or until smooth. Whisking constantly, add the hot cream mixture to the bowl until combined, then discard the vanilla pod.
- Now it’s time to build this crazy comfort pudding. Pour one-third of the custard into the base of the tart and leave to soak in for a couple of minutes.
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