Find Local Services

Harmer Decor

07796 468292

Paul Yeates Plumbing & Heating

01273 541791

All Advertisers


Paddington bear has made a come-back and is very popular at the moment so I have devised a delicious cake using marmalade in his honour.

Now is the season for oranges especially the Sevilles, so buy a chunky marmalade made from them. You will need a deep 7in /18cm cake tin and a pastry brush for glazing.


  • 110g (4oz) soft margarine or softened butter
  • 110g (4oz) golden caster sugar
  • 175g (6oz) self raising flour
  • ½ teaspoon baking powder
  • Pinch of salt
  • 2 large eggs
  • 3 level tablespoons chunky marmalade
  • Grated zest of 1 orange
  • Decoration and glaze
  • 1 orange
  • grated zest of 1 orange
  • 2 tablespoons granulated sugar
  • 2 tablespoons marmalade


Line the cake tin with greaseproof paper and grease it Heat the oven to Gas 4 /180C /170 fan

In a mixing bowl put the fat and soften it with a wooden spoon. Add the sugar, sieve in the flour and baking powder, then add the eggs, marmalade and the grated zest of the orange.

Mix with the wooden spoon for 2-3 minutes until well blended together.

Put into the tin and bake for approximately 40 minutes, or until firm in the centre. Turn out onto a cooling rack.

Decoration: Cut the orange into thin slices. In a wide pan melt the sugar in 300ml / ½ pint water. Bring to the boil, put in the orange slices. If the orange is large cut the slices in half but leave a whole one for the centre.

Turn down the heat and gently simmer for approximately 10 minutes to soften the peel.

Carefully remove from the pan.

Melt the marmalade with 1 tablespoon of syrup over a gentle heat. Do not boil.

Brush it over the cake then place the orange slices on top and brush them with the hot marmalade.

Posted in Recipes on Feb 01, 2015