Marmalade Custard Madness for Mary’s Meals


Simmering marmalade pan

Late January/early February Seville oranges arrive at our shores waiting to be made into delicious marmalade. In my earlier post ‘Marmalade making, the Slow Food way’ I mentioned that this was the first year I had made my own and since, well I have become obsessed with the orange-y bitter sweet spread. So excited by the seasonal preserve and over the moon that I had made my own, I was motivated to write this recipe for Mary’s Meals ‘Power of Porridge’ campaign;

Marmalade Custard Madness

  • Serves two
  • Cooking time 20 mins


1 cup medium oatmeal

1 cup of water

Scant ¼ teaspoon sea salt

½ pint of organic milk

1 heaped tablespoon of cornflour

1 generous teaspoon of barley malt extract

1/4 teaspoons of bourbon vanilla extract

2 generous dessert spoonful’s of homemade marmalade


  • Place the oatmeal and water into a bain marie or a heavy based saucepan. Stir thoroughly over a high heat for 5 mins.
  • Stir the salt into the oatmeal.
  • Reduce the heat and cook for 10 mins, stirring regularly.
  • Whilst the oatmeal is cooking prepare the custard. Start by putting half of the milk into a separate saucepan.
  • To the remaining cold milk add the cornflour, stirring it in quickly and thoroughly to avoid lumps.
  • Heat the milk in the saucepan briskly for 2-3 mins, until the milk starts to steam.
  • Remove the saucepan from the heat and quickly stir in the cold milk with cornflour.
  • Return the milk saucepan to the heat.
  • Add the barley malt extract to the milk and stir in thoroughly.
  • Heat for 2-3 mins.
  • Then remove the milk saucepan from the heat and set aside for 2 mins.
  • Add the vanilla extract, stir and leave to infuse for 2 mins.
  • Then add the custard mix to the cooking oatmeal, stirring in thoroughly.
  • Cook the custard Porridge for another 5 mins.
  • Remove Porridge from heat and serve into bowls.
  • Swirl a the marmalade into the custard Porridge and serve immediately.
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