Monday, 11 February 2013

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.
 


4 comments:

  1. mmm looks delicious, my mouth's watering at the thought!

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  2. My mouth is watering too! It looks fabulous.

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  3. Abi bought some back and it went so quickly. It was absolutely delicious - thank you!

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