While most marmalade will inevitably find itself as a spread on hot-buttered toast, creative cooks have always investigated its potential as an intense flavouring for cakes, puddings and sauces. Mrs Dalgairns in her cookbook (c. 1829) put a tablespoon of minced marmalade, mixed with a glass of brandy and the juice of a lemon, through a couple of pints of cream to make a sumptuous pudding which she called Caledonian Cream. Just a simple mix of marmalade, brandy and lemon juice on its own, with additional sweetening was also used as a sauce.
