Jams, marmalades, fruit curds and chutneys bring new texture and flavour experiences to cakes, pastries, biscuits, bread and pudding. A damson jam spread on the base of a pastry case then topped with a chocolate mousse filling, marmalade added to an almond cake batter, chutney mixed with cheese in savoury biscuits or added as a filling in a savoury bread, fruit curd oozing from a pavlova topping. Once you start to use these preserves, they cease to be used as accompaniments and become stars.

Brioche and Marmalade Pudding Recipe

Serves 6-8
500g brioche
3 eggs
2 egg yolks
75g caster sugar
150ml milk
150ml double cream
150ml soured cream
100g softened butter
120g Seville Orange Marmalade
Icing sugar
Single Cream
Oven-proof dish 26cm x 30cm
Oven temperature 180°C (Fan oven 160°C)/375°F,Gas 4

1. Pre-heat the oven. Trim the brioche and slice thinly.
2. Whisk the eggs, egg yolks and sugar together until pale. Place the milk and cream in a saucepan. Bring them milk to the boil and whisk in the soured cream. Pour the hot liquid into the egg mixture, stir well and strain into a jug.
3. Butter both sides of the brioche and arrange in a single layer on the bottom of the oven-proof dish.
4. Spread half the marmalade on the top sides of the brioche. Repeat with another layer of brioche. Pour over the egg custard, and sprinkle with icing sugar.
5. Put the oven-proof dish in the roasting tin and fill the tin with water until it comes halfway up the sides of the dish. Bake the pudding in the oven for 25 minutes, or until the custard is set and the brioche crust is golden-brown. Dust with icing sugar and serve warm with single cream.

How to make Marmalade