Mini Marmalade & Poppy Seed Loaves

Serves: 8

You will need
8 mini loaf cases

150g butter, softened
150g caster sugar
2 large eggs
100g orange marmalade + 1 tablespoon
100g self-raising white flour
75g plain wholemeal flour
1 teaspoon baking powder
2 teaspoons poppy seeds
25g toasted flaked almonds


1. Pre-heat the oven to 180ºC/Gas Mark 4. Place the loaf cases on a baking sheet.

2. Whisk the butter and sugar together in a bowl until pale and fluffy. Whisk in the eggs, one at a time. Gently whisk in the 100g of marmalade.

3. Mix together the flours, baking powder and poppy seeds and stir into the butter mixture. Fold in the almonds and spoon into the cases. Bake for 20-25 minutes until golden and cooked through.

4. Mix the remaining 1 tablespoon of marmalade with 1 teaspoon of water and brush over the loaves while warm. Allow to cool.

Tip: Make ahead and freeze for added convenience.

Recipe courtesy of

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