Becky found this recipe in “The Great British Bake Off Everyday” book. They are big raisin buns really and not cakes at all.
Put 500g (4 cups) bread flour in a bowl with 1 tsp salt and 50g room temperature butter cut into small pieces. Rub in the butter, as if you were making pastry, until it looks like breadcrumbs. Add 100g sultanas and a sachet of instant yeast.
Warm 250ml milk with 150 g (2/3 cup) marmalade and add to the dry ingredients. We used our home made Rhubarb Marmalade.
Mix together until you have a dough. Turn out and knead for 10 minutes.
Cover the dough and leave to rise until doubled. Ours took over 2 hours, but it was a cold rainy day. Punch down the dough and divide into 8. Shape each piece into a ball and then flatten until it’s about 2.5cm/1″ high and 10 cm/4″ across. Ours were a little smaller. Cover and leave to prove for 45 mins. Ours were left a bit longer. Brush with milk, which we didn’t, and bake at 200C/400F for 20 minutes. They should be a good brown colour.
Cut in half, toast and cover with butter and jam!
They were delicious and were quite fragrant from the marmalade. I think the idea of adding jams to a bread dough is brilliant. We have lots of home made jams to experiment with 🙂
Easy Rhubarb Marmalade
Put 2 oranges in a food processor and chop into small pieces. Leave the peel on. Mix 6 cups of chopped rhubarb with 6 cups sugar in a heavy saucepan. Add the oranges and bring to a boil. Reduce heat and simmer for about an hour, or the mixture sheets off a spoon. You can also check on a cold plate to see if you get a skin forming. Heat jars at 250F for 10 minutes or use a sterilizer. Pour marmalade into hot jars and put on lids. Process for 10 minutes or whatever you do for jams. Makes 4 pints. I think that’s about 8 cups or 2L.
Cheryl and Becky