Raspberry curd
Serve this luxurious, buttery curd spread on toast or use it to sandwich a chocolate or vanilla sponge cake together. You can use blackberries instead of raspberries and cook in the same way. Both will also be delicious used to fill a tart as a change from lemon curd.
This recipe is taken from The Art of Preserving by Emma Macdonald (£14.99, Nourish).
Ingredients
- 600g of raspberries
- 1 tbsp of orange juice
- 150g of unsalted butter , diced
- 250g of granulated sugar
- 4 large eggs
Method
Place the raspberries and orange juice in a saucepan. Heat the mixture gently and simmer for 5 minutes until the juices start to run and the fruit is very soft
- 600g of raspberries
- 1 tbsp of orange juice
Using the back of a wooden spoon, push the cooked raspberries through a sieve into a double boiler or heatproof bowl. Rest the bowl, if using, over a saucepan of gently simmering water so that the bottom of the bowl does not touch the water
Add the butter and sugar to the pan and heat gently, stirring the mixture until the sugar has dissolved and the butter has melted
- 150g of unsalted butter , diced
- 250g of granulated sugar
Break the eggs into a bowl and, using a balloon whisk, beat together well. Whisk the eggs into the butter mixture. Heat gently and cook for about 20 minutes, whisking frequently, until the mixture is thick enough to coat the back of a spoon. Do not allow the mixture to boil or it will curdle. If the curd does start to split, remove from the heat and whisk vigorously until smooth
Pour the curd into warm sterilised jars. Cover immediately with a waxed disc and a dampened cellophane round or lid, and label. Leave to cool completely before storing in the fridge for up to 2 weeks. Once opened, eat within 3 days
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Raspberry curd
