Last date for online orders to be guaranteed for delivery by Christmas is the 12am 18th of December!!! Any orders placed after will be delivered in the New Year.

Marmalade Upside Down Cake


  • 110g lightly salted butter + extra for greasing
  • 2 large free range eggs
  • 175g Hogweed Seville Marmalade
  • 150g self raising flour
  • 110g light brown sugar
  • 3 tbsp freshly squeezed orange juice
  • 2 tsp ground ginger + 1 tbsp finely grated
  • 1 tsp ground cinnamon
  • 1//4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1 tsp baking powder
  • Custard or cream to serve


  • Heat the oven to 180C/fan 160C/gas 4
  • Grease a 1.2 litre shallow oval or round baking dish and line with a piece of crumpled and slightly damp baking paper
  • Warm the marmalade gently in a pan then pour into the dish and spread out evenly. Leave to cool
  • For the sponge, sift the flour, spices, a pinch of salt and baking powder into a bowl.
  • Beat the butter in a large mixing bowl until pale and fluffy using an electric hand mixer
  • Add the sugar and beat for 5 minutes until paler in colour, then beat in the eggs one at a time, adding 1 tbsp of the flour mixture with the second egg
  • Beat in the grated ginger
  • Gently fold in the remaining dry ingredients, followed by the orange juice
  • Spoon the mixture into the dish and spread evenly
  • Bake for 30-35 minutes until risen and a skewer comes out clean
  • Leave the cake to cool in the dish for 10 minutes, then run a knife around the edge and carefully turn it out onto a warmed serving plate
  • Warm 2 tbsp of marmalade and pour on top, spreading evenly out to the edges
  • Serve with custard or cream