Since 2004, the third Monday of January has been known as ‘Blue Monday’. The day was given this gloomy title because the combination of cold, dark mornings and nights, broken new year resolutions and the arrival of post-Christmas bills could only making depressing news.
So, it’s the ideal time to leave behind those miserable woes, dig out the jam pan and make the sunshine of all preserves and then a warming recipe with marmalade. The aromatic Seville oranges used to make marmalade always remind me of the beautiful area of sunny southern Spain where they come from.
Origins of Seville oranges
Oranges are thought to be native to South East Asia and were introduced to the Eastern Roman Empire during the 1st century. They gradually spread throughout the Eastern Mediterranean and North Africa. The Indian word for orange was ‘naranyan’, which means ‘inner fragrance’. Oranges were brought to Spain by the Moors in the 10th century and their use was mainly medicinal. The Spanish word for orange is ‘naranja’.
The Tudors were some of their greatest enthusiasts, considering them as a way to lighten up a cold English winter. When sugar became more available later in the 17th century, the bitter oranges from Seville were exported to England, together with the Spanish word for jam, ‘mermelada’ to make Seville orange marmalade.
The Seville orange season runs from the end of December to February and the perfume of the fruits permeates the plazas and streets of Seville. Their skin is pocked and the zest and juice have a bitter flavour which is perfect for making marmalade.
Warming recipe with marmalade
I’ve just made this year’s batch of marmalade and am starting to bake all my favourite marmalade recipes including that most comforting of puddings.
Marmalade bread and butter pudding
What you need
50g/2oz butter
8 slices slightly stale (e.g. 1 day old) bread
150g/6oz Marmalade
50g/2oz sultanas
2 tsp cinnamon
1 tsp ground ginger
Zest of 1 orange
350ml/12fl oz milk
50ml/2fl oz double cream or crème fraiche
1 tsp vanilla extract
2 (large) eggs
50g/2oz caster sugar
How to bake
Preheat the oven to 180C/355F/ Gas 4. Grease a 1 litre/2 pint pie dish with butter. Spread butter and marmalade on each slice with. Arrange a layer of bread, buttered-side up, in the dish, then add half the sultanas. Sprinkle with a little cinnamon, ground ginger and orange zest, then add another layer of bread, sultanas and cinnamon.
Warm the milk and cream with the vanilla extract gently in a pan over a low heat. Beat the eggs in a bowl with the sugar. Add the warm milk and cream mixture and stir well. Pour this over the bread layers and sprinkle nutmeg on top. Leave to stand for 30 minutes.
Place the dish in the oven and bake for 30-35 minutes, or until the custard has set and the top is golden-brown. Allow to stand for 5 minutes before serving.
Meryl says: Don’t let the milk and cream mixture boil – just heat gently until warm before you add it to the eggs and sugar. Serve with more crème fraiche, cream or ice cream as you wish. Delicious start to the New Year!
Shake off those Blue Monday blues and get a taste of sunny Seville!
Happy New Year to you all and especially to everyone @YorkshireBylines and the Bylines networks.
You can read more about Grandma Abson’s life, her passion for baking and recipes HERE and head over to Instagram @grandmaabson to see Meryl baking with her grandchildren.
