Blood orange curd

Name: Blood orange curd
Yield: Serves 6-10
Cuisine: British recipes
Ingredients: Finely grated zest and juice from 2 blood oranges, ½ lemon and ½ orange; 225g caster sugar; 110g unsalted butter; 4 large free-range egg yolks

Portion size: Serves 6-10
Hands-on time 7 mins, oven time 20 minutes
Difficulty: easy

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This tangy, citrus curd is the perfect accompaniment to the rose and almond tansy puddings, but it’s also great spread on toast.

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Ingredients

Finely grated zest and juice from 2 blood oranges, ½ lemon and ½ orange
225g caster sugar
110g unsalted butter
4 large free-range egg yolks

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Method

Whisk all the ingredients together in a heatproof bowl. Place the bowl over a pan of gently simmering water (don’t allow the bowl to touch the water) and whisk until thickened, taking care not to overcook or it will curdle. Allow to cool before serving with the puddings.

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Nutrition

206kcals Calories
11.4g (6.6g saturated) Fat
1.4g Protein
26.3g (25.1g sugars) Carbs
0g Fibre
0g Salt

Based on 10

Quick wins & tips

This recipe only uses egg yolks, but leftover whites freeze well for use at a future date. Whisk gently until lightly frothy, then freeze in a small freezer bag for up to 3 months, marked with the date and the number of whites. Don’t worry if the orange curd seems too runny at first. It will thicken up as it cools. You can keep any leftovers for up to a week in sterilised jars in the fridge.