Camilla Wynne’s recipes for blood orange marmalade and no-bake marmalade mousse tart
If you’re intimidated by making marmalade, the whole-fruit method is the perfect entry point,Blood oranges are simmered whole until soft, perfuming your home as they do so, then they’re sliced, skin and all, mixed with sugar and a fragrant cinnamon stick, and embellished with a shot of amaro,Squirrel the jars away for a grey morning, give a few to deserving friends, and be sure to keep at least one to make this elegant mocha marmalade mousse tart,A cocoa biscuit crust topped with a chocolate marmalade mousse and crowned with a cold brew coffee cream, it’s a delightful trifecta of bitterness that no one will ever guess is an easy no-bake dessert,If you’re not up for preserving, make this using shop-bought thick-cut marmalade.
Prep 10 minChill 10 hr Cook 1 hr Serves 8-10For the topping300g whipping cream 50g coffee beans 15g icing sugar A pinch of saltFor the crust230g digestive biscuits 15g cocoa powder, plus extra to finish, if you like1 tbsp caster sugar, plus extra for rolling ½ tsp espresso powder ¼ tsp salt 115g unsalted butter, meltedFor the mousse170g whipping cream 175g dark chocolate, roughly chopped1 whole egg and 1 egg yolk¼ tsp salt120g blood orange marmalade with amaro and cinnamon (see recipe below ), or shop-bought thick-cut marmalade, plus extra to decorate 1 tbsp amaroStart the topping the night before.In an airtight container with a lid, mix the whipping cream and coffee beans, then cover and refrigerate overnight.If you like, you can also make the crust and mousse the night before to get ahead.Grease a 23cm springform tin and line the base and sides with baking paper.To make the crust, put the digestive biscuits, cocoa, sugar, espresso powder and salt in a food processor, then pulse until the biscuits are finely ground.
Add the melted butter, pulse again until combined, then press the mix evenly into the base of the lined tin; refrigerate while you make the mousse.In a medium bowl, whisk the whipping cream to medium peaks, then cover and put in the fridge.In a food processor, pulse the chocolate to chop it finely, then add the egg, egg yolk and salt and pulse again to combine.Put the marmalade in a small pan, add 60ml cold water, then bring to a boil over a medium-high heat, stirring to combine.With the motor running, pour the hot marmalade mixture into the food processor, scrape down the sides and keep pulsing for about a minute, until the chocolate mix has melted and slightly cooled.
Add the amaro and pulse again to combine,Gently fold a third of the chocolate mix into the chilled whipped cream, then fold in the remaining chocolate mix until no streaks remain,Pour on to the biscuit crust in the tin, then chill in the fridge for at least two hours (and up to overnight) to set,To decorate the tart with sugared peel, rinse the jelly off a few tablespoons of marmalade, then dry the pieces of peel on a rack until tacky,Once dried, roll in sugar.
Just before serving, strain the coffee-infused cream through a fine-mesh sieve into a medium bowl, then discard the beans.Add the icing sugar and salt, and whip to firm peaks.Spread or pipe the coffee cream over the chilled mousse, then dust with optional cocoa powder and decorate with the sugared dried peel, if using.Serve at once or chill for up to three hours.Leftovers will keep, covered and refrigerated, for up to three days.
Prep 5 min Cool 34 hrs Cook 2 hr+ Makes About 5 250ml jars1kg blood oranges 1kg white sugar 100g lemon juice 1 cinnamon stick 45g amaroWash the oranges, then put them in the base of a large pot in a single layer.Add enough water so the fruits float freely, then cover and bring to a boil.Turn down the heat to medium, then simmer for one to two hours, until the oranges are soft.Take off the heat and leave the oranges to cool in the cooking water overnight.The next day, set a food mill or fine-mesh sieve over a large bowl.
Drain the oranges, then halve them and scoop the insides into the food mill or sieve; reserve the peel.Push the flesh and juice through the mill/sieve and into the bowl, then discard the seeds and membranes.Cut the peel into 25mm x 6mm lengths.Add the sliced peel to the bowl with the flesh, then stir in the sugar and lemon juice and leave to sit for at least 15 minutes, and preferably overnight (or up to a week, in which case cover and keep in the fridge).When you’re ready to cook the marmalade, sterilise clean jars by putting them in a preheated 120C (100C fan)/250F/gas ½ oven for at least 20 minutes.
Have new lids ready and put a couple of saucers in the freezer,Transfer the marmalade to a large pot or preserving pan, add the cinnamon stick and bring to a boil, stirring often, over a medium-high heat,When the froth subsides and the bubbles become regular and splutter violently, test the marmalade for doneness by putting a teaspoon of it on the saucer from the freezer,After two minutes, the marmalade should have formed a skin that wrinkles when prodded; if it doesn’t, cook a little longer and test again,Take the pan off the heat, add the amaro and fish out and discard the cinnamon stick.
Ladle the marmalade into a heatproof measuring jug, then pour into the sterilised jars, filling them to just below the rim.If any marmalade strays, wipe the jar rims with damp paper towel, then top with the lids, seal tightly and invert for a minute or two.Leave the jars to cool for another 24 hours, then check the seals before storing them somewhere cool, dark and dry, where the marmalade will keep for at least a year.Camilla Wynne is the author of All That Crumbs Allow, and Nature’s Candy, which is published by Appetite By Random House at £26.99.
To order a copy of Nature’s Candy for £24.29, visit guardianbookshop.com
Bank of England holds interest rates and ‘shocked’ over Mandelson; Rio-Glencore merger talks collapse – as it happened
Bank of England governor Andrew Bailey has added his voice to those condemning Peter Mandelson for leaking market-sensitive information at the time of the global financial crisis, our economics editor Heather Stewart writes.“I am shocked by what we are hearing,” Bailey said (see earlier post), when asked about the revelations at a Bank press conference.We do learn from that that there are times when … lobbying happens which has ethics attached to it which I do find shocking, frankly.Asked again about his personal feelings, Bailey, who worked with the Treasury on the response to the 2008 financial crisis, appeared to become emotional as he compared the actions of Mandelson to those of the late chancellor, Alistair Darling.Bailey reminds journalists at the Bank that he and his colleagues at the press conference, Clare Lombardelli and Dave Ramsden, all knew Darling (who died in 2023)
Airlines should tell UK customers the carbon impact of flights, watchdog says
Airlines and booking firms should give UK customers information about the environmental impact of their flights, the regulator has said.The Civil Aviation Authority urged booking sites to enable passengers to make “more informed travel decisions” by setting out estimates for carbon emissions for flights landing or taking off from British airports.New guidance published by the CAA aims to standardise the kind of data already published by some airlines and websites and to make it available at the time of booking so passengers can make comparisons.The regulator said it would start monitoring and possibly enforcing the new rules after April 2027.It said the carbon emission data should reflect factors such as aircraft type and fuel use, and take into account the type of seat occupied
Bank of England keeps interest rates at 3.75% as inflation concerns persist
Bank of England policymakers have left interest rates unchanged at 3.75%, but indicated that lower inflation as a result of cost-of-living measures in Rachel Reeves’s budget should pave the way for cuts in the months ahead.The nine-member monetary policy committee (MPC) voted to leave borrowing costs on hold, despite forecasting weaker growth and lower inflation than at its last quarterly forecast in November.But the narrower than expected 5-4 split in the MPC’s voting suggested further reductions in borrowing costs were to come. The committee has cut rates six times since mid-2024
Cornish tin mine could reopen with Trump administration investment
Donald Trump has aggressively pursued investment into hi-tech industries in recent months, but the US administration has now set its sights on a more traditional sector: tin mining in Cornwall.The South Crofty mine, near the village of Pool, could start up again after nearly three decades aided by a potential $225m (£166m) investment from across the Atlantic, creating 300 jobs.The site dates back to the 1600s but closed in 1998; there have since been repeated attempts to reopen it.Cornish Metals, its owner, said on Thursday it had received a letter of funding interest from the official export credit agency of the US to develop the site. Any investment would depend on the mine supplying tin to the US, which considers the metal to be a critical mineral
Anger over Scottish salmon farm inspections amid 35m unexpected fish deaths
Scottish salmon farmers recorded more than 35m unexpected salmon deaths in just under three years but there were only two unannounced inspections of facilities over the same period.In December, the Scottish government’s secretary for rural affairs, Mairi Gougeon, said that there was “a really robust regulatory regime when it comes to fin-fish aquaculture” but animal welfare campaigners say the figures call that claim into question.According to a freedom of information request by Animal Equality UK, the Animal and Plant Health Agency (APHA), which is responsible for enforcing welfare legislation, inspected just 21 of Scotland’s 213 active salmon farms, between January 2023 and October 2025. None of the 20 worst-performing sites, which together accounted for more than 10m deaths, were inspected.Additionally, the Scottish government’s website says that unannounced inspections are a “statutory requirement” but only two were carried out between January 2023 and September 2025, both of which were in 2024
Why the Bank of England is holding rates despite a weakening economy | Phillip Inman
When unemployment is rising and inflation falling, the Bank of England would, under normal circumstances, cut the cost of borrowing.Add to the mix a faltering economy and the public might reasonably expect a reduction in interest rates to lift their spirits.Instead, a majority of the Bank’s monetary policy committee (MPC) chose to hold rates at 3.75%. If businesses and households were hoping for loans and mortgages to be a little cheaper this week, they were disappointed
John Virgo obituary
From London to LX: the British mastermind behind the Seahawks’ standout Super Bowl defense
The Patriots’ Robert Kraft posed as an NFL voice of reason – then fell back in line for Trump | Howard Bryant
‘I would call it a miracle’: Italy’s motley crew prepare for T20 Cricket World Cup
Winter Olympics 2026: all your questions about the Milano Cortina Games, answered
Heated rivalries and curling couples: 10 things to look out for at the Winter Olympics