Raspberry and Blackcurrant Curd

After the hubby built the fruit frame a couple of years ago each year we have had more and more berries to harvest. This year is no exception. I do normally make jam but this year wanted to make something different and something a bit more versatile. So I decided to make a curd. We all love the creamier texture of a curd and it is perfect spread on hot toast, warm, fresh bread, scones and it ideal for a meringue pie!

Next week I have got a summer meringue pie recipe to share but before I do I thought that I would share with you how to make the basic curd. This curd can be the basis of so many different bakes and recipes. So expect to see more recipes that use this curd as I am sure that we will get a lot more berries over the season!

This is what I did...

Raspberry and Blackcurrant Curd

Ingredients

750g raspberries and blackcurrants (I used 2 thirds of raspberries and 1 third of blackcurrants)

300g caster sugar

4 tbsp cornflour

Juice of 1 lemon

4 egg yolks

25g unsalted butter

Method

1 - Place the raspberries, blackcurrants, sugar, lemon juice and 75mls of water in a pan and heat over a medium heat, bring to the boil then reduce to a simmer

2 - Cover the pan and simmer for 10 minutes

3 - Remove the pan from the heat and let the fruit cool for about 15 minutes

4 - Once it has cooled slightly pour the fruit into a blender and blitz into a puree

5 - To remove the seeds pour the puree through a sieve and into a bowl, discard the seeds

6 - Pour the smooth puree back into the pan

7 - Whisk together the egg yolks and the cornflour until you have a smooth paste

8 - Return the pan to a low heat and stir in the yolk mixture and heat gently stirring continuously, increase the heat to medium and continue to stir until the mixture thickens

9 - Once it is at the desired thickness remove from the heat and place in hot, sterilised jars, put on the lid and allow to cool before placing in the fridge

This curd will keep well in the fridge for about a week.

I absolutely adore this curd and have got so many ideas that incorporate the sweet goodness from this curd. What is great about it is that you can use whatever combination of berries or currants. I know that as our fruit ripens the quantities will change. My next batch will probably use more blackcurrants as the shrub is full of ones ready to ripen!

Over the weekend we visited RHS Harlow Carr and made an essential stop off at Betty's tearoom and came home with plenty of delicious bakes, including their famous Yorkshire Fat Rascals which were the perfect bake for my curd to top!

I really am looking forward to trying more variations of this curd and keep an eye out next week for this delicious summer meringue pie recipe!

Enjoy x

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