Auntie Val’s Recipes

All Auntie Val’s Chutneys, Jams and Marmalades are made with no artificial preservatives, no E’s and no artificial colour’s, and are the perfect core ingredient for these fantastic, healthy recipes:

Auntie Val’s Eggless Cake
(invented because Val is allergic to egg)

auntie vals recipes eggless cake


8 oz Self- Raising Flour, (225g)
4 oz Sugar (110g)
4 oz Butter or Marg. (100g)
1 BIG Tablespoon Auntie Val’s Marmalade any flavour
1 teaspoon cinnamon.
Pinch of salt
6 fl oz Milk (170 g)
And a sprinkle of Demerara sugar.

If you have any ideas on how to improve this recipe or you have other eggless recipes please contact Auntie Val at

Begin by rubbing the butter into the flour until crumbly, then add the sugar, salt, and cinnamon, then stir in the milk a little at a time blending well , now stir in the Marmalade .

Now spoon mixture into a greased and base lined with greaseproof paper, a 1 lb Loaf Tin is the best! Now sprinkle the top of the mixture with the Demerara Sugar.

Bake in a Pre Heated Oven Gas Mark 4, 350F, 180 C, for 1- 1 ½ hours. Test after one hour with a skewer to see if it is cooked through. When it is cooked the cake will be firm and springy. Cool the cake on a wire rack and store in an air tight tin.


Auntie Val’s Marmalade and Pecan Muffins

auntie vals recipes marmalade and pecan muffins


300g Self-Raising Flour
125g Butter chopped
90g Pecan Nuts. Keep 12 back for decoration
150g Caster Sugar
125ml Auntie Val’s Marmalade
2 Eggs, Lightly Beaten
100ml Milk

You can use any flavour of Auntie Val’s Marmalades and if you have a NUT ALLERGY just leave out the nuts.

Grease a 12 hole 80ml Capacity Muffin Pan

Put flour into a large bowl, rub in the butter.

Stir in the nuts, sugar, then Auntie Val’s Marmalade, eggs and milk, depending on the size of eggs you may not need to use all the milk.

Mix well, the mixture should be a good dropping consistency.

Spoon mixture into the prepared pan, decorate with the extra nuts and bake in a moderate oven, for about 20 to 30 min’s.

The idea for this recipe was given to Auntie Val by a friend, De King of Angmering.

Auntie Val’s Marmalade Tart

auntie vals recipes marmelade tart


4 oz – 125g Self Raising Flour
2 oz – 30g Butter or Margarine
1 Tablespoon of cold Water
Pinch of salt.

1 oz – 25g Sugar
1oz – 25g Butter
1 Beaten Egg — Free Range if possible
8oz – 225g Marmalade any in the Auntie Val’s range —– especially nice with the Chocolate Orange

Make Pastry in the usual way and put into a greased 7” flan tin..

Cream together the butter and sugar gradually mix in the beaten egg, stir in the Marmalade, at this point it will look curdled don’t worry its fine when it’s cooked.

Bake in centre oven Gas 4, 350f, 180c.

Serve with custard, cream or on its own warm or cold .


Lemon Marmalade or Rhubarb and Ginger Shortbread or with any of Auntie Val’s Jams and Marmalades

auntie vals recipes lemon marmalade rhubarb ginger shortbread


225g (8oz) Butter or Marg.
250g (9oz) Plain Flour.
85g (3oz) Cornflour. 85g (3oz)
Caster Sugar.
Pinch of Salt.

Gently melt the butter/Marg. in a Large Saucepan. Remove from the heat.

Using a wooden spoon, beat in all the other ingredients, including a good spoonful of Auntie Val’s Jams or Marmalades! This will make a smooth moist dough!

Using a spatula, evenly spread the dough into a LIGHTLY GREASED 18CM. 7inch square by 2 inch tin. Prick the dough all over with a fork. Cook for 15-20mins or until golden brown.

Remove from oven and sprinkle generously with Caster Sugar and leave for 5 minutes, before marking into fingers with a sharp knife. Then leave to cool in the tin. ENJOY, PUT YOUR FEET UP AND HAVE A CUPPER

Auntie Val’s Savoury Cheese and Chutney Tart

auntie vals recipes savoury cheese and chutney tart

Roll out some ready made Puff Pastry and line greased baking tray.

Spread all over, a mixture of tomatoes, sliced or if baby ones leave them whole!

Any cooked veg that you have over peas, sprouts etc.(great way to use up leftover’s)

Put some spoonfuls of Auntie Val’s Chutney, Marrow and Red Tomato works wonderfully, over the whole dish. Spread grated cheese all over.

Cook in the oven for about 20-25 mins. At Gas mark 7, 200 c serve hot or cold

Auntie Val’s Baked Apple

auntie vals recipes baked apple

Peel, core however many apples you want, Bramley Apple is best for this dish!

Mix together a good spoonful of Auntie Val’s Seriously Ginger Jam and some sultanas ( depends on the size of your apple ) either wrap around some short crust pastry or just wrap in foil !

Place on a lightly greased baking tray and cook for about 20-30 mins Gas mark 7, 220c.

Serve with Crème fresh, Custard or a good dollop of Clotted Cream!

Sugar Eating The Cake Cakes Cookies Jam Dessert


225g self raising flour

1/2 tsp of cinnamon
100g butter
75g caster sugar, plus extra for dusting
75g mixed dried fruit
25g mixed peel
1 large egg, beaten
a few drops of milk if needed
Auntie Val’s jam of your choice

Preheat the oven to 180C/ gas 4 and grease two baking trays.

sift the flour and cinnamon into a bowl and rub in the butter until it resembles breadcrumbs.

Stir in the sugar, mixed dried fruit and mixed peel.

Add the egg to the mixture to form a very stiff dough add a few drops of milk if needed.

Spoon 12 equal heaps of the mixture onto the trays. Make a small well in the centre of each heap with your finger and fill with Jam of your choice then sprinkle with a little extra sugar.

Bake for 10-15 minutes until the cakes are a nice golden colour. allow to cool in the tray for a few minutes, then place on a wire rack to cool completely.

Cheese & Chutney Muffins

Auntie Vals recipes Cheese & Chutney Muffins

Makes 16


250 – 300g Self Raising Flour
1 Pinch of Salt
4oz Butter or Margarine
5.5oz of Grated Cheese
3 eggs Beaten
150ml Milk
1 pot of Auntie Val’s Chutney of your choice

Measure the Self Raising Flour, put into a mixing bowl.
Add the salt & the Margarine
Rub in to make a doughy mixture then add the beaten eggs & the milk.

Stir in the grated cheese & 1 pot of Auntie Val’s Chutney of your choice.

Half fill the muffin cases with the mixture and pop them into the oven on the middle shelf for 20-25 minutes, checking that the middle of each muffin is cooked by poking with a skewer or toothpick (when it comes out clean the muffins are done).

Leave the muffins in their tins until cool enough to handle, then transfer them carefully onto a rack to finish cooling.

Serve warm or cold


If you have any ideas that we can use Auntie Val’s Jams, Marmalades or Chutneys, please share them with us, email or call 01903 746748 or join us on Face Book and welcome!

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