this is the second year we've made marmalade.
I used Hugh FW recipe both years and just made it in a big heavy bottom soup pan. It's amazing!
The link above has another recipe for seville oranges and
I quite fancy this:
Marmalade carrot puddings (Dan Lepard's from the guardian)
These are very quick to make. You can also bake them in teacups in the microwave, covered with clingfilm, in a little over a minute. Excellent with vanilla ice-cream or custard. Makes about eight puddings.
1 jar marmalade
50g unsalted butter
50ml sunflower oil
175g muscovado sugar
3 medium eggs
300g-350g carrot, peeled and grated
2 tsp mixed spice
2 tsp ground ginger
175g plain flour
2 tsp baking powder
Have ready eight buttered dariole moulds and place a generous spoonful of marmalade in each. Heat the oven to 180C (160C fan-assisted)/350F/gas mark 4. Melt the butter, then pour into a bowl and beat in the oil, sugar and eggs. Stir in the carrot, then mix in the spices, flour and baking powder. Divide the mixture between the tins, cover each with foil and bake for 25 minutes. (The uncooked pudding will hold at room temperature for two to three hours before baking.)
To serve, remove the foil while the pudding is still hot, run a knife around the inside to loosen and upturn on to a plate, giving the mould a firm shake to dislodge it.