Time: 50 mins

Ingredients

Cake Mixture

100g Duerr’s Golden Ginger
100g butter
200g dark muscovado sugar
125g golden syrup
½ tsp bicarbonate of soda
200g self raising flour
½ tsp mixed spice
2 tsp ground ginger
2 eggs
75ml milk

For the Icing

1tbs Duerr’s Golden Ginger
½ lemon (juice only)
3 tbsp icing sugar (sifted)

1. Pre-heat the oven to 160ºC fan/180ºC conventional/Gas 4.
2. Line a 20cm diameter round tin with non-stick paper.
3. Melt the butter, sugar and syrup over a low heat until the sugar has dissolved. Add Duerr’s Golden Ginger and stir until melted, then remove from the heat and stir in the bicarb of soda.
4. Weigh the flour into a bowl and add the mixed spice and ground ginger. Beat the eggs with milk, tip into the flour, then pour in the melted butter mixture.
5. Mix well with a whisk until a thick batter consistency. Pour the mixture into the tin and bake for 35-40 minutes (a skewer comes out clean if the cake is ready). Set aside to cool.
6. Make the icing by gently warming Duerr’s Golden Ginger then stir in the lemon juice and icing sugar. Drizzle over the top of the cake.

The post Sticky Ginger Cake appeared first on Duerr's.

Ingredients

Dressing

1 heaped tbsp Duerr’s Half Sugar Seville Marmalade
1 tbsp cider or white wine vinegar
2 tbsp light olive oil or other mild vegetable oil (not extra virgin)
1 tbsp cold water
Pinch dried chilli flakes (optional)

Salad

60g pack diced pancetta (smoked or unsmoked)
50g fine green beans (washed)
50g baby spinach leaves (washed)
Small handful flat-leaf parsley leaves (whole leaves not chopped)
1 tbsp toasted walnuts or hazelnuts (roughly chopped)
Black pepper
30g hard Pecorino cheese

Method

1. First make the dressing by combining the marmalade with the vinegar in a medium sized bowl. Whisk to dissolve, add the water, chillies and then the oil and whisk again. Set aside. Alternatively place all the dressing ingredients into an empty and clean Duerr’s marmalade jar, screw on the lid and shake well.
2. Fry the pancetta in a non-stick pan until nicely browned then remove and drain on a piece of kitchen paper.
3. Steam the beans for a minute or two until just tender, then drain and cool in cold water.
4. Place the salad leaves in a serving bowl and scatter over the pancetta, cooled beans, parsley and nuts. Season with pepper (but no salt as there’s enough in the bacon and cheese).
5. Use a speed peeler to carefully shave the Pecorino over the top, then finish with a drizzle of the dressing.

The post Spinach, Pancetta and Pecorino Salad with Marmalade Dressing appeared first on Duerr's.

Preparation time: approx 25 minutes, cooking time: 1 hour

Ingredients

For the loaf:

2 large ripe bananas
275ml fresh orange juice
125g Duerr’s Crunchy Peanut Butter
150g self-raising flour
125g wholemeal self-raising flour
125g demerara sugar
½tsp mixed spice
1 egg, beaten
1 tbs sunflower or light olive oil

For the frosting:

2 tbs Duerr’s Smooth Peanut Butter
4tbs icing sugar, sifted
3-4 tbs milk

Method

1. Pre-heat the oven to 180ºC/160ºC fan/Gas 4
2. Mash the bananas on a plate using a fork then transfer to a bowl and combine with the peanut butter. Stir in the orange juice
3. Weigh the dry ingredients into a bowl then add the banana and peanut mixture, egg and oil and stir quickly until combined but do not over-mix
4. Tip into a 900g/2lb loaf tin lined with non-stick baking paper. Bake for 50 minutes, turning half way through cooking. Test that the cake is done by inserting a skewer into the cake. If it comes out clean, it’s ready, if there is some mixture stuck to the skewer, leave it to cook for another 5-10 minutes. Leave to cool completely before topping
5. Once cooled, make the frosting by mixing the ingredients together. Spread over the top of the loaf and cut into chunky slices to serve

The post Peanut Butter and Banana Loaf with Peanut Frosting appeared first on Duerr's.

Ingredients:

Duerr’s Blackcurrant Jam
2 tbsp olive oil
1 kg lean stewing beef, diced
2 onions, thinly sliced
2 carrots, peeled, sliced
2 garlic cloves, crushed
1 tbsp tomato paste
1 heaped tbs plain flour
1/2 tsp chilli powder
1 lemon, zested plus 1 tbs juice
375 ml beef stock
1/2 cup blackcurrant jam
Chopped flat-leaf parsley, to garnish
Creamy mashed potato, to serve

Method:

1. Preheat oven to 170°C.
2. Heat the olive oil in a large oven proof casserole dish over medium heat.
3. Add the beef, in batches, and cook until browned all over.
4. Transfer to a plate and set aside to rest.
5. Add the onion to the pan and cook, stirring, for 1-2 minutes until softened.
6. Add the carrot, garlic, tomato paste, flour and chilli powder.
7. Stir to combine and cook for a further minute.
8. Add the lemon rind and lemon juice, beef stock and blackcurrant jam (the liquid needs to just cover the meat so add a little water if necessary).
9. Season well with salt and pepper and bring to the boil, then place in the preheated oven and cook covered for 2 hours until the beef is tender.
10. Garnish with the parsley and serve with some creamy mashed potato.

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