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By Anna, 17 August, 2010 3:39 pm

That’s better! I reverted to the double boiler and it’s much thicker, holding its shape and my, oh my, intensely packed with blackberries. Even better, because we picked the blackberries from the park, free! Well I say ‘free’ – that would be apart from the eggs, sugar and butter. If picking wild fruit doesn’t give you that Hedgewitch glow then nothing will.

I’m loving these curds because the flavour is just so intense, but the butter and sugar temper the intensity. All of the flavour without having to grip the side of your chair.
Versatile too – I think of lemon curd as being something to fill a cake with or smear over fresh bread, but these berry curds are so very good on ice cream – a kind of fruit sauce but better.
Fantastic on crunchy toast and warm croissants, traditional on scones, they are a marvellous thing to have in the fridge. One of our friends ate it by the teaspoonful by the fridge door. That’s about as complimentary as it gets.

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By Anna, 13 August, 2010 1:38 pm

I’m really happy with this recipe, not least because I couldn’t find a recipe for it in any of my books and an internet search only turned up a recipe that included cooking apples.
I wanted a pure, unadulterated and intense curd.
Using La Lawson’s cranberry curd as a starting point, it yielded a great result.
The quantity is for 300g blackcurrants because that is the modest amount I yielded from my blackcurrant bush, but as that is a significant improvement on last year’s harvest and it’s only its second year of life, I can roll with that. If you harvest pounds and pounds of them, alter the quantities to suit you and prepare to distribute jars of joy throughout your community…

Continue reading 'A Tale of Two Curds. First, Blackcurrant Curd'»