Paddington Bear's Favourite Marmalade Recipes
The world’s favourite marmalade, Robertson’s Golden Shred, and the world’s favourite marmalade lover Paddington Bear, have joined forces to sing the praises of the tasty citrus spread.
Not only delicious for breakfast on toast or in a sandwich - Paddington’s favourite! - marmalade can also be used to liven up and add an extra twist to your traditional family favourites.
Here are four fabulous Recipes which include Marmalade - all personally approved by Paddington Bear himself!
1) Marmalade Flapjacks
Adding Robertson's Golden Shred Marmalade to some of your favourite desserts and sweet dishes will give them an extra twist, making it hard for anyone to resist. At the end of a long day put your feet up and enjoy a tasty, homemade ‘Marmalade Flapjack' as the perfect accompaniment to your tea or coffee.
Serves: 16
Preparation time: 10 minutes
Cooking time: 25 minutes
Ingredients
200g raisins
225g unsalted butter
125g soft brown sugar
150g Robertson’s Golden Shred Marmalade
Finely grated zest of one orange
2 tbsp black treacle
400g rolled oats
Method:
- Preheat the oven to 180c/Gas Mark 4
- Cover the raisins with boiling water, leave for 10 minutes to soften and swell, then drain
- Melt the butter in a large saucepan, add the brown sugar, Robertson’s Golden Shred marmalade, orange zest and treacle, and bring just to the boil. Remove from the heat and stir in the oats and drained raisins
- Line a 25cm square tin or similar with foil, spoon in the mixture and pack it down evenly, right into the corners
- Bake in the oven for about 25 minutes, until lightly coloured at the edges. Do not cook for too long or the flapjacks will turn rock hard when cold; bake them too little and they will crumble
- Remove from the oven and leave until warm before cutting into 16 squares
2) Crispy Chicken in a Sticky Marmalade Sauce
The world’s favourite marmalade, Robertson’s Golden Shred, and the world’s favourite marmalade lover Paddington Bear, have joined forces to sing the praises of the tasty citrus spread. Not only delicious for breakfast on toast or in a sandwich - Paddington’s favourite! - marmalade can also be used to liven up and add an extra twist to your traditional family favourites.
If you enjoy creating dishes for family and friends to share, then whip up a batch of ‘Crispy Chicken in Sticky Marmalade Sauce'. Made with Robertson's Silver Shred Marmalade to add a lemon zest, this dish is so moreish that your family will be demanding it again soon.
Serves: 4
Preparation time: 15 minutes
Cooking time: 20 minutes
Ingredients
3 chicken breasts cut into thin strips
5 tbsp plain flour
5 tbsp cornflour
2 large eggs
Salt and pepper
Vegetable oil (for deep frying)
For the Sticky Marmalade Sauce:
4 tbsp Robertson’s Silver Shred Marmalade
1 tbsp rice wine vinegar
1 clove garlic, chopped
1 red chilli, deseeded and chopped
2 tbsp light soy sauce
2 spring onions, finely chopped
1 tsp toasted sesame oil
1 tbsp vegetable oil
Method:
- Heat the vegetable oil in a deep pan
- Place the flour, cornflour, salt and pepper in a bowl
- Add the eggs and whisk to make a batter
- Add the chicken pieces and mix well coating the chicken
- Deep fry the chicken pieces a few batches at a time until they are crispy. Ensure you keep moving them around so that they don’t stick. Remove and place each batch on a paper towel once they are ready
- In a separate pan or wok, heat the vegetable oil. Add the chopped garlic and fry for about a minute
- Add the chilli and the Robertson’s Silver Shred marmalade. Mix well
- Add the soy sauce and vinegar. Mix well and reduce to a thick consistency
- Add the fried chicken to the pan and mix until the chicken is coated. Remove from the heat. Add the sesame oil, spring onions and mix
- Serve with a green salad
3) Chocolate and Marmalade Bread and Butter Pudding
If you have a little time to spare why not make this Chocolate and Marmalade Bread and Butter Pudding - the perfect dessert for your family to indulge in around the table.
Serves: 6
Preparation time: 6 hours
Cooking time:30 minutes
Ingredients
9 thick slices of good quality white bread (a day old)
3 rounded dessert spoons of Robertson’s Golden Shred Marmalade
150g dark chocolate (75% cocoa solids)
75g unsalted butter
420ml milk
110g caster sugar
3 large eggs
Method:
- Remove crusts from the bread. Spread the Robertson’s Golden Shred marmalade over 3 slices and put 3 more slices on top to make a sandwich Cut the sandwiches and the remaining 3 slices of bread into 4 triangles
- Break up the chocolate into pieces and then place into a heatproof bowl with the milk, sugar and butter. Stand the bowl over a pan of barely simmering water making sure that the bowl does not actually touch the water. Stir the ingredients occasionally, leave until both the chocolate and butter have melted and the sugar dissolved. Remove from the heat and stir the mix really well
- In a separate bowl, lightly whisk the eggs and pour into the chocolate mix whisking as you do. Blend together thoroughly
- In a shallow ovenproof dish (about 18x23cm) spoon in about 1cm of the chocolate mixture. Evenly arrange the marmalade sandwich triangles in the chocolate mix
- Pour half of the remaining chocolate mix over the bread
- Neatly arrange the remaining bread triangles in the dish. Pour over the remaining chocolate mixture. Press the ingredients down lightly using a fork
- Cover the dish with cling film. Allow to cool completely before refrigerating for at least four hours
- Preheat the oven to 180c/Gas Mark 4
- Remove the cling film. Carefully place the dish into a larger roasting tin which is about half full with hot water. Bake in the oven for about 30 to 35 minutes
- Now leave the bread and butter pudding to stand for 20 to 30 minutes before serving with a jug of well chilled heavy double cream
4) Marmalade Glazed Sausages
Why not give Marmalade Glazed Sausages a try? Perfect for a summer's day with fresh corn on the cob or salad, add a sweet and sticky glaze by roasting pork sausages in the oven with olive oil and Robertson's Golden Shred marmalade for thirty minutes – delicious and with minimal washing up!
Serves: 4
Preparation time: 2 minutes
Cooking time:30 minutes
Ingredients:
8 thick good quality pork sausages (min 80% pork content)
2 tbsp olive oil
For the sticky marmalade glaze:
3 tbsp Robertson’s Golden Shred Marmalade
Method:
- Preheat the oven to 180c/Gas Mark 4
- Place the sausages on a baking tray and drizzle with the olive oil
- Roast the sausages in the oven for 20 minutes
- Add the marmalade glaze to the sausages and mix well until coated
- Place the sausages back in the oven for 10 minutes
- Remove and serve with salad
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