orange curd - Hugh Fearnley-Whittingstall
After last week's marmalade making , I was left with a few spare seville oranges. A quick trawl through the internet revealed this recipe for seville orange curd.
It used the juice from about 3 oranges, 125g unsalted butter, 400g granulated sugar, 2 whole eggs plus 2 egg yolks and the zest from 1 navel orange.
The ingredients were heated in a double boiler until softly floppy. I did find that it took considerably longer than the 15 mins suggested to reach this stage, in fact almost double the time, but the resulting curd is deliciously sharp/sweet.
A lovely way to while away an hour on a cold, cloudy winter afternoon.