January, the month for marmalade

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Christmas maybe over, and the bills need to be paid, but there is something to look forward to; marmalade! On a grey January Sunday afternoon I enjoy being in the kitchen with the brilliantly bright oranges from Seville, bringing a warm aroma to these dark, damp days, making marmalade. 

If you think that marmalade is just for toast or best left for Paddington’s sandwiches, then I’ve written this blog post to make you think again. The rich orange flavour, the tart taste of the rind, make it the perfect preserve for Porridge. I’ve written before about my favourite marmalade’s for adding to Porridge so this time I’m going a step further by writing a recipe to combine oats and delicious marmalade….

Marmalade Flapjacks 

This simple recipe can be made with either homemade or bought marmalade, either will be delicious. I don’t add extra sugar when making these flapjacks so the final sweetness will come down to your marmalade choice. I like making mine with deep, rich and bitter marmalade, which isn’t to everyone’s taste, so if you prefer a sweeter flavour opt for light marmalade or perhaps a multi-fruit marmalade

Ingredients

100g Butter

400g Quick cook oats (chopped rolled oats)

75g Desiccated coconut

250g Marmalade

Method 

  • Pre-heat the oven to 180c.
  • Place the butter in a saucepan and warm over a low heat.
  • Put the oats in a mixing bowl and stir in the warmed butter, mixing well.
  • Then stir through the desiccated coconut.
  • Finally add the marmalade and combine all the ingredients thoroughly. 
  • Grease a large loaf tin or baking dish with butter.
  • Spoon the mixture in evenly and smooth down with a spatula.
  • Put the tray into the hot oven and cook for 10 mins.
  • After 10 mins check the flapjacks, turning the tray if necessary.
  • Then cover the flapjacks with foil. Reduce the heat to 150c and cook for a further 10-12 mins, until they feel firm.
  • Carefully take the tray out of the oven and allow to cool for 15 mins.
  • Then take a sharp knife and score into slices. I usually get 10-12 generous flapjacks from this quantity. 
  • Leave to completely cool in the tray before serving or storing. 
  • I store the half flapjacks in an airtight box for up to three days and freeze the rest. 

I hope you enjoy this recipe. If you a real marmalade aficionado perhaps you would like to visit, or even enter your homemade marmalade, at the World Marmalade Awards, held at Dalemain every spring.   

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2 Responses to January, the month for marmalade

  1. Damien Taylor says:

    Nice recipe, I will give it a try.

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