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!

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