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.


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

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

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


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