Whiskied Marmalade Brioche

“It’s sort of like making marmalade in that there’s a moment when, if you turn off the cooker it’s going to be too runny. And there’s another moment when, if you’ve gone too long, it’s going to be very hard. Catching the exact right moment is just a matter of feel”

Margaret Atwood, On Writers and Writing

I agree with Margaret Atwood about writing… and I do a lot of it, both day job and night job. So I am not also going to make marmalade, the thing to do is to buy it. Victoria Cranfield’s Improper Marmalade is a good place to start, but most homemade varieties on sale at fêtes are good too. This pudding can be done in a trice.

Talking of home made marmalade, go to The Battle of the Marmalashes and a hearty hot chocolate and marmalade fondant.

This pud forms part of a suggested menu with:

The starter: Chamonix winter salad with beetroot crisps

The main course: pomegranate venison with celeriac dauphinois

whiskied marmalade brioche recipe

You may also like…

Our interview with a passionate marmalade maker

Our other dessert recipes

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