Archive | July, 2011

Marmalade Tea Loaf

31 Jul

My budget conscious husband seemed very pleased with himself when he returned from doing the weekly grocery shop.  He proudly showed me this expensive looking grapefruit marmalade jam and explained that he got it for only $2  what a bargain! mmmmm I thought.  His faced dropped when I asked him if he had checked the expiry date.  Waste not, want not, I searched for a few marmalade ideas and I came up with this Loaf.


  • 1 3/4 cups Self-raising flour
  • 1 tsp baking powder
  • 2 tsp ground ginger
  • 1 tsp mixed spice
  • 3/4 cup  brown sugar
  • 1 cup chopped walnuts
  • 175g soft butter
  • 3 eggs,
  • 140g marmalade
  • I Tbsp marmalade (to glaze the loaf)

Oven: preheat to 180.C


Place the flour, baking powder, ginger and mixed spice into a mixing bowl.  Add the sugar and walnuts. Beat the eggs and then add to the bowl with the soft butter.  Add the marmalade and mix thoroughly.  Spray a loaf tin with oil or line with greaseproof paper.  Place the mixture into the loaf tin and place into the oven.

Bake in the oven for approximately 1hour but do check after about 40 mins.  If it is getting too brown on top place a sheet of tin foil on top of the loaf.  Use a skewer to insert into the middle of the loaf to check if it is cooked.  The skewer will come out clean if it is cooked.

Marmalade Glaze:

Remove loaf from tin and let it cool for 5 mins on a wire rack.  Then spoon 1 Tbsp of marmalade into a cup and add a few teaspoons of hot water to make the glaze.  Brush over the loaf so it becomes nice and sticky looking.


A tasty loaf and a great way to used up excess marmalade.  Use whatever nuts you have on hand, I only had walnuts in the pantry. Try and use a chunky marmalade as you then get chunks of fruit peel in the loaf and it also looks better for the glaze on top of the loaf.  My loaf tin is a bit big so my loaf looks a bit flat it would have looked better if I had used a smaller loaf tin.  But hey, it still tastes the same. Yum.  Cut the loaf into thick slices, great with a cup of tea.

Adapted from: The Great British Book of Baking by Linda Collister

Lemon Yogurt Muffins

26 Jul

I needed to make something fast to take to a girlfriends house for a cuppa, so I made these.  They remind me a bit of lemon self saucing pudding, except you drizzle a lemon ‘sauce’ over the muffins after they have cooked.  I feel that they needed a bit of texture, next time I would sprinkle on some crunchy raw sugar.  You can also use flavoured yogurt, I had a yummy mango and peach yogurt in the fridge so I used that and it gave it a nice tropical flavour.


  • rind of two small lemons
  • ¾ cup sugar
  • ¼ cup vegetable oil
  • 1 egg
  • ½ tsp salt
  • 1 cup low-fat yogurt
  • ¼ cup lemon juice
  • 2 cups self-raising flour

(I had run out of self-raising flour so I made my own by adding 1 & ½ tsp of baking powder to 1 cup of flour)

Oven: place the rack just below the middle.  Heat oven to 200.c (190.c Fan bake)


Grate the yellow rind from the lemons into a large bowl, add everything else except the flour.  Mix to combine.  Sprinkle the flour over the wet mixture and fold it in gently.  Do not over mix!

Place into a 12 regular muffin pan that has been sprayed with non-stick spray.

Bake for 10-15 mins or until the muffin springs back when pressed in the centre.

While still warm drizzle the lemon glazse over the muffins.

Lemon glaze:

add 2 tsps of lemon juice to 2 tbs of icing sugar and mix to make a ‘watery’ icing


very fast and easy to make / great way to use up a couple of lemons / butter free, so they are healthy which means you can eat at least two if not three or four.

Adapted from: 100 favourite muffins and slices by Simon and Alison Holst