Three Chimneys: Marmalade

First time making marmalade. Lots of boiling and slicing of peel. I'm not sure at the moment if it's actually going to set. Some of the jars still look a bit runny, and the peel isn't totally evenly distributed. Still, if it doesn't work I'm sure there's plenty I can do with it (there's enough for a good number of hot marmalade puddings, possible with some marmalade ice-cream on the side, and a marmalade cookie). And there's a few oranges left to try again. Or find something else to do with. What else can you do with marmalade oranges?

Three Chimneys: The Famous Hot Marmalade Pudding

Had some home-made bread left over, and a jar of my dad's marmalade in the fridge. So hot marmalade pudding happened. Unfortunately, I used a too-big bowl to steam it in, so it was lopsided when I turned it out, but it still tasted wonderful. I'll be making this again, with my own marmalade (if that turns out!).

Marmalade Cookies

I found a jar of marmalade lurking in the back of the fridge. As toast is a rarity in the house these days, I figured it was a case of either use it up in baking, or throw it away. Luckily, I had this recipe from One Smart Cookie marked as one to try, so this seemed like a good reason to do it.
As usual, I've modified the recipe from volume to metric measurements. How did they turn out? Very well. They have a slightly crisp edge, with a chewy middle. The marmalade is a definite part of the taste, so use one that you like. It might be worth experimenting with different kinds of marmalade too - I may be trying this with a lemon and lime one at some point in the future, although I'll need to change the spicing if I do that.

Recipe:
125 grams porage oats
125 grams plain flour
1/2 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
50 grams unsalted butter
75 grams demerara sugar
75 grams light muscovado sugar
1 egg
1 teaspoon vanilla extract
125 grams seedless raisins
100 grams orange marmalade

Preheat oven to 350F/175C. Line baking trays with non-stick baking parchment.
In a medium bowl, combine the flour, baking powder, bicarbonate of soda, salt, cinnamon, ginger and nutmeg.
In a large bowl, beat together the butter and sugars until well combined. Add the egg and vanilla extract and beat until smooth.
Add the marmalade and mix until combined. Mix in the raisins.
Add the oats and flour alternately, mixing well between each addition.
Drop spoonfuls of the dough onto the baking sheets. Flatten fairly well.
Bake for 15 to 20 minutes until golden.
Makes 24.