You will remember our prize a couple of months ago was some jams and marmalades from Buderim Ginger in Queensland's lovely Sunshine Coast. I have been tossing around in my mind a way to use their Ginger Lemon & Lime Marmalade, and suddenly realised that by tweaking the recipe, I had the ideal solution.

It's really easy. Serve this for a special brunch and sit back and wait for the compliments!

GINGER LEMON AND LIME STICKY BUNS

Dough:

1 tablespoon dry yeast
1/2 cup warm water
300ml coconut milk*
2 eggs
1/2 cup (125g) softened US butter
1/2 cup sugar
2 teaspoons baking powder
1-2 teas. salt
6 cups plain flour
2 tabs butter, melted
1 cup Buderim Ginger Lemon & Lime Marmalade

Base:

3/4 cup melted butter
1 cup chopped macadamia nuts
1/2 cup dessicated coconut
1 cup sultanas

Place yeast, water, buttermilk, eggs and butter in the bowl of a large mixer fitted with a dough hook. Mix together and add sugar baking powder, salt and 2 1/2 cups flour. Beat at medium speed for two minutes. Add remaining flour and beat until the sticky mixture clears the side of the bowl. Cover and leave in a warm place for 30 minutes.

Divide dough in half and roll each half into a rectangle 30cm x 20cm. Spread each piece of dough with 1 tablespoon butter and spread half the Buderim Ginger Lemon & Lime marmalade evenly on each.

Starting from the widest side, roll up firmly, and pinch seams to seal. Cut each roll into 12 slices.

Line three 20cm cake tins with baking paper (or else two lamington trays). Divide the melted butter between the tins, then cover with the nuts, coconut and sultanas.

Place 8 slices, cut side down, in each cake tin (or 12 to a lamington tray) allowing space between them. Cover and let rise until doubled (about an hour). Preheat oven to 170C (fan forced). Bake for 30 minutes. Remove from oven and immediately invert onto a serving plate and remove paper. Serve warm.

* if you prefer not to use coconut milk, substitute buttermilk or even lowfat yoghurt.