Raspberry curd

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Having made my own lemon curd last year, I’ve been completely hooked on it ever since! But not so long ago I discovered raspberry curd (shop-bought) and decided that I’d definitely have a go at making it myself. This weekend I finally got around to doing it – yay! It’s really creamy and zingy at the same time, and if you love lemon curd then you’ll love this too.

 

I found this recipe on The Claytons Blog – I chose this recipe because it doesn’t require a microwave (we don’t have one). The recipe says to make the curd in a bowl over a pan of simmering water, but after 10 minutes of whisking frantically and nothing happening, I ended up just putting it into a pan (which is what I do with lemon curd). This worked much better, so I’ll just do it in a pan next time!

 

Ingredients (makes 4 8oz jars)

 

500g fresh raspberries
4 tablespoons water
125g golden caster sugar
2 tablespoons cornflour
4 egg yolks plus 2 whole eggs, lightly beaten
125g butter, cut into small pieces
1 tablespoon lemon juice

 

Method

 

1. Put the water and berries in a large pan and bring to the boil. Put a lid on the pot and allow it to simmer for about 20 minutes or until very soft.

 

2. Place into a food processor or blender and whizz up very very well. Take care here because the fruit is really hot! Once blended, pour through a fine sieve with a bowl underneath, making sure there are no seeds in the bowl. Allow to cool for at least 10 minutes before moving on to step 3 – otherwise you may end up scrambling the eggs by mistake!

 

3. If you would like to use the bowl/pan of water method, place the berry sauce, eggs, butter, sugar, lemon juice and cornflour into the bowl and have a pot of simmering water ready. Place the bowl over the water (making sure the bowl doesn’t touch the water) and whisk until the butter melts and the curd is thick. Alternatively, put the eggs into a pan and whisk – then add all of the other ingredients and whisk over a medium-low heat.

 

4. When the curd is thick, you can pour it into your pre-sterilised jars. Place a wax disk on top and seal the lid tightly.

 

Store in a cool place (in the fridge once opened) and use within a month. That probably won’t be a problem – it’s so yummy! 🙂 I’ll be making loads of this when raspberries are in season!

No Comments

  • crocheticipation

    12.03.2014 at 22:13 Reply

    Wow that looks delicious, I’m going to have a go. I make a raspberry meringue pie which probably is something similar in the process.

    • Clare

      14.03.2014 at 13:27 Reply

      Mmm, I’m drooling at the thought of a raspberry meringue pie! That sounds amazing 🙂 let me know what you think of the raspberry curd!

  • Andrea

    13.03.2014 at 14:18 Reply

    Found your blog through #SchoolofThrift. This recipe sounds great. I will be trying it out with my loganberries later in the year. Thank you

    • Clare

      14.03.2014 at 13:26 Reply

      Hello Andrea – thank you so much for stopping by! That sounds like such a good idea – I’ve seen it made with blackberries too, so might have to forage a few when they’re in season. Let me know how your loganberry curd turns out! Clare 🙂

  • Pingback:Lemon cupcakes with raspberry curd filling | So Many Crafts, So Little Time!

    16.03.2014 at 10:02 Reply

    […] made my raspberry curd I wanted to make something special with it. My friend Laura returned to work following her […]

  • sarah1145

    08.05.2014 at 11:26 Reply

    LOVE this! Definitely going to try as I already make my own lemon curd but have never thought of using raspberry! Thanks for sharing 🙂

    • Clare

      09.05.2014 at 21:21 Reply

      You’ll love it – it’s creamy and zingy at the same time! Let me know what you think!X

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