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"I would really appreciate a recipe for raspberry curd," writes Liz Alexander, from Burghfield Common, Berkshire. "I have seen it occasionally in farm shops but I have been unable to pin down a method." Again, Sue Lawrence came up trumps with this lovely preserve, adapted from her Book of Baking (Headline; £20). "I use the microwave method for cooking curd," says Sue, "but you can easily do it over a pan of simmering water, stirring until thick."
Makes: Makes 2 x 350g jars
This recipe was first published in July 2005.