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Whisky Sour Marmalade

Whisky Sour Marmalade

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Prep

1 HR

Bake

N/A

Serves

6 x 450g jars

Difficulty

Medium
Whisky Sour Marmalade

About

Enjoy the grown-up taste of marmalade with a hint of whisky!

made using

Preserving sugar

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Instructions
Ingredients
Reviews
Step 1

Squeeze the juice from the oranges and lemon, reserving the pips. Put the juice into a preserving pan or large saucepan.

Step 2

Scrape the pulp from the orange peel and lemon peel and put it onto a large square of muslin with the pips. Tie up the corners tightly and put it into the saucepan. Add the water.

Step 3

Use a sharp knife to shred the orange and lemon peel finely. Add to the saucepan. Cover and leave to soak overnight (this helps to extract more pectin, which will help to give a firm set to the marmalade). Also, put some small plates in the freezer overnight too.

Step 4

Next day, put the saucepan on the heat and bring to the boil. Reduce the heat, then cover and simmer gently for 30 minutes to soften the peel, then remove the lid and simmer gently for a further 30 minutes, so that the liquid reduces by about one-third. Remove the muslin bag, squeezing it with a wooden spoon to push as much of the liquid as possible back into the saucepan.

Step 5

Tip the Tate & Lyle Preserving Sugar into the saucepan and stir over a low heat until the sugar has dissolved. Stir in the whisky. Increase the heat and boil steadily for 20 minutes, taking care to keep an eye on the marmalade to make sure that it doesn’t boil too rapidly.

Step 6

Meanwhile, sterilize 6 x 450g jars by washing them in hot soapy water, rinsing well, and placing them in a low oven at 150°C/Fan 130°C/Gas Mark 2 for 10 minutes.

Step 7

Test the marmalade for setting point. To check, remove the saucepan from the heat, spoon a little marmalade onto one of the plates from the freezer and leave for 2 minutes – it should wrinkle softly when your finger is pushed over the surface. If this point has not been reached, return the saucepan to the heat and continue to boil for another 2-3 minutes. Test as before until setting point is reached. (You may need to test several times, though be patient, as this testing is crucial to achieve the correct consistency).

Step 8

Allow the marmalade to settle for 10 minutes, then pour it into the hot sterilized jars. Leave to cool, then seal and label. Store in a cool place for up to 1 year.

Ingredients – 5 items

Serving

1

Orange

Orange

Seville, preferably

900 g
Lemon

Lemon

1
Water

Water

1 l

Preserving sugar

1.5 kg

Whisky

150 ml

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Two of our favourite fruity flavours in one delicious scone triangle! 

Here's how to make them: 

Ingredients 

For the scones

3 tbsp Tate & Lyle Granulated Sugar
Zest of one lemon
175g self raising flour
¼ tsp salt
½ tsp baking powder
45g unsalted butter
80ml milk
1½ tsp lemon juice (squeeze fresh from the zested lemon)
100g blueberries
A little milk, for brushing the scones

For the glaze (optional)
80g Tate & Lyle Icing Sugar
2-3 tsp lemon juice

Method 

Preheat the oven to 200C/390F. Line a baking sheet with parchment paper and set aside.
In a mixing bowl, rub the Tate & Lyle Granulated Sugar and lemon zest together.
Add in the flour, salt and baking powder, stirring everything together.
Tip in the butter and rub in until the mixture resembles breadcrumbs.
Separately in a jug, mix together the milk and lemon juice. Pour into the flour mixture and roughly bring together. Add in the blueberries and mix through evenly, bringing the dough together.
Lightly flour your worktop then tip the dough out, squeezing together to form a disc about 1” thick. Cut into eight wedges, then transfer to the prepared baking sheet.
Lightly brush the tops of each scone with a little milk, then bake in the preheated oven for 18-20 minutes until the scones are baked and golden on top.
For the glaze, mix together the Tate & Lyle Icing Sugar and as much lemon juice as required to achieve the consistency you like. Drizzle over the scones and enjoy!
Yet another dessert mash-up... and this time it's Battenburg Blondies!

A delicious marzipan chessboard you can't help but make a move for, it's your favourite cake with an irresistible new texture...

Serves: 16

Ingredients:
200g unsalted butter
125g Tate & Lyle Caster Sugar
125g Tate & Lyle Soft Light Brown Sugar
¼ tsp salt
¾ tsp almond extract
2 large eggs
225g plain flour, sifted
75g ground almonds
Pink food colouring
6 mini Battenberg cakes (optional)

Method 

Preheat the oven to 180ºC (fan oven). Line an 8” square loose-bottomed tin with parchment paper and set aside.

In a large microwave-safe bowl, add in the butter and both sugars. Heat in 20-second bursts in the microwave until completely melted. Whisk the ingredients together until fully combined. Allow to cool for a couple of minutes.

Stir in the salt and almond extract, then whisk in the eggs one at a time until completely combined. Tip in the flour and ground almonds and mix again until completely combined.

Divide the blondie mixture equally between two bowls. Colour one of them pink using some food colouring, then transfer both into piping bags. Pipe alternating lines of the mixture in the tin, covering the bottom and using about half of the batter to do so. Shake the tin or use a small knife or spatula to help level the batter, then pipe a second layer of blondie mixture on top of the first, topping the pink lines with plain batter and the plain with pink. Again, shake the tin a little to level the top and fill in any gaps. Don’t worry too much, it will also spread during baking in the oven.

Once all the blondie mixture has been piped, place the tin in the preheated oven and bake for 20-25 minutes. The blondie is done when the top is pale golden and a toothpick inserted into the middle comes out clean or with a few damp crumbs. Cool completely before slicing.

Once cooled, slice the blondie into 16 squares. Top with a couple of slices of mini Battenberg cake if you wish, using a little apricot jam to hold it in place. 

Enjoy!
You don't even need to dip these in your tea... though we're sure you will anyway!

Infused with Earl Grey and lemon, these fragrant and floral biscuits are something a little different if you can bear to part with the chocolate digestives...

Recipe below:

Prep Time – 30 mins (4 hours to chill)

Yield – 12 – 16 (dependant on the size of your cutters)

Ingredients 

Biscuits

50g Tate & Lyle Fair Trade – Pure Cane Icing sugar
250g unsalted butter
2 tbsp of Earl Grey Tea Leaves
220g plain flour
Pinch of salt
 Icing

A squeeze of lemon
100g Tate & Lyle Fair Trade – Pure Cane Icing sugar

Instructions

Combine your tea leaves and butter, leaving overnight preferably to infuse. You can cover in a bowl and leave to the side as this mix shouldn’t be chilled.
Add your butter mix to a bowl your sugar and combine, then add the flour salt until a dough forms
Roll out your dough mix until even – about half an inch thick and cut with your biscuit cutter.
Pop onto a baking sheet and into a preheated oven at 180°C/ 160°C fan/ gas mark 4/ 350°F and bake for 15 mins. Keep and eye on them as they can burn quickly.
Whilst they cool make your icing and then drizzle generously once the biscuits are completely cold.
Cheesecake on a stick!? We'll have 6 please...

Like frozen yoghurt but creamier, smoother and cakier, this summer recipe is our most delicious dessert idea yet!

Find the link in bio.

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A little behind the scenes at The Wren Bakery... one of the Leeds community's most special spots!
We've missed making sponge cakes and we know you have too.

So let's make this summer's cake quota as light and fluffy as possible!

Here's a selection of our favourite fillings for a soft and sugary sponge... (Recipe link in bio.)
Coming soon... 

Can anyone guess what this recipe is? (We'll be VERY impressed if you do!)
We're honoured to be even just a small part of the project Clare! 

Found near Leeds city centre, @the.wren.bakery helps train women with disadvantages to employment to become confident baristas and bakers. 

So we're proud to be helping them become the absolute best they can be!

#TrustedByTheBest
Some recipes of the liquid variety... we have a sneaky suspicion that a lot of you prefer this to cake content! 

Easy to make and even easier to quaff, here are 10 of our favourite cocktails for summer. (Recipe links in bio!)
Avert your eyes coffee lovers... because we've torn up the rulebook on Tiramisu!

Coffee's had the monopoly on this dessert for a very long time, but this strawberry version proves it doesn't need to stay that way.

Topped with fresh fruit and layered with a sweet strawberry sauce, dare we say it's better? (See recipe link in bio!)

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