Blood Orange and Ginger Curd

I made this the other day and it was so delicious I just had to make another batch. I don’t suppose it matters if you don’t use blood oranges but just use ordinary oranges instead.

It makes 16 fl.oz. which is about two jars.

Linda Donaldson

Ingredients:

• Blood oranges 4, grated zest and juice

• Ginger (a 1 ½ in. piece, peeled and grated)

• Caster sugar 5oz. (150g.)

• Eggs, 2 large, plus 2 extra yolks, beaten

• Butter 4 ½ oz. (125g.)

Method:

Put orange zest, 200ml. (7 fl. oz.), grated ginger, sugar, eggs and the yolks, and butter in a heatproof bowl and lightly whisk to combine.

Bring a large pan of water to simmer and place bowl over the pan, not allowing the bottom to touch the water. Stir mixture frequently for 20-25 minutes until it thickens and coats the back of a spoon. Remove from the heat and pour through a sieve into a jug.

Pour curd into a sterilised jar, cool fully then cover with a lid. It will keep in the fridge for 2-3 weeks.

Serve with warm Scotch pancakes and Greek yoghurt for a lovely brunch.

Tip:

Mix leftover egg whites with herbs and cheese and spoon onto fish fillets and bake.