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Last week I made Delia's Dark Chunky Marmalade, using Seville oranges that had been frozen for several months (I therefore used 1.7kg fruit instead of 1.35kg). I have used this recipe before and it worked perfectly, cooking in stage 2 taking around 3
But this time the setting temperature of 105˚C was reached within 10 minutes of reaching a gentle simmer (checked with 2 thermometers). I continued cooking for 2.5 hours more. The result is delicious, but only just usable because of its consistency.
I dont have a question but wanted to say I made Delias hot cross buns as always the recipe worked a treat. Then later on Easter Bank Holiday I used the ones left over to make a bread and butter pudding and the hot cross buns were absolutely delicious and my guests thought the pud was great !! so thanks Lindsey and Delia for the recipes etc.