Afternoon tea

Marmalade rusks

50 minutes, plus 5-7 hours’ drying time in the oven

Citrus recipes

Marmalade-and-mustard roast duck

45 minutes – 1 hour

Citrus recipes

Our version of Nigella’s bread-and-butter pudding

1 hour

Cheese recipes

Marmalade-baked Camembert with home-made scones

25 minutes

Cake recipes

Sticky burnt orange self-saucing pudding

25 minutes

Afternoon tea

Lemon and poppy seed madeleines with easy clemengold marmalade

10-15 minutes

Pork recipes

Pork neck steaks with clementine sauce

1 hour

Burger recipes

Roasted mushroom burgers with onion marmalade

15 minutes

Orange marmalade and candied ginger glazed ham

30 minutes

Marmalade-glazed mosbolletjies

40 minutes

Marmalade-glazed mosbolletjies

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 45 minutes, plus proving time

Cooking Time 40 minutes

Ingredients

1 kg cake flour
2 t salt
100 g sugar
1 T aniseed
1 x 10 g sachet instant dry yeast
100 g butter
1 cup white apple juice
½ cup milk
1 cup water
Orange marmalade, for serving

Method

Preheat the oven to 180°C. Sift the flour and salt, then add the sugar, aniseed and yeast and combine in a mixing bowl. Place a saucepan over a medium to low heat and melt the butter and apple juice together until incorporated before adding the mixture to the dry ingredients.
In a separate saucepan over a medium to low heat, heat the milk and water until lukewarm. Add this to the mixture, mixing to form a soft dough. Knead for 5 to 10 minutes, or until smooth and elastic.
Place the dough in an oiled mixing bowl, cover with clingfilm and leave in a warm place for 10 minutes, or until the mixture has risen to twice its size. Remove the dough from the bowl and knead for a few minutes further before dividing it into 6 equal pieces.
Roll each piece into a ball and stack against each other in a greased loaf tin. Cover loosely and leave to rise again for 30 minutes. Bake for 35 minutes, or until golden and puffed up.
Turn out onto a cooling rack. In a saucepan over a medium heat, add a few tablespoons of marmalade and gently melt. Drizzle liberally over the top of the "loaf" and serve immediately.

TASTE’s take:
Serve this sticky traditional favourite with lashings of butter and a great cup of coffee. For a playful touch, use a cookie cutter to cut out butter pats in cute shapes.

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Marmalade-and-mustard roast duck

Our version of Nigella’s bread-and-butter pudding

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Sticky burnt orange self-saucing pudding

Lemon and poppy seed madeleines with easy clemengold marmalade

Pork neck steaks with clementine sauce

Roasted mushroom burgers with onion marmalade

Orange marmalade and candied ginger glazed ham

Marmalade-glazed mosbolletjies

Marmalade-glazed mosbolletjies

Ingredients

Method