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Seville orange curd
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This orange curd provides you with endless dessert options: try it on home-made scones, spooned over vanilla ice cream, sandwiched in a Victoria sponge cake. Or try it simply spread on buttered toast.
Grated zest and juice (about 400ml) of 4 Cooks’ Ingredients Seville Oranges
200g golden caster sugar
150g butter, cubed
4 large Waitrose British Blacktail Free Range Eggs
3 large Waitrose British Blacktail Free Range Egg yolks
1. In a medium pan, stir the orange zest and juice and the sugar. Bring to the boil, then reduce the heat and simmer for 5 minutes.
2. Add the butter, stirring until melted and combined. Remove from the heat and leave to cool.
3. Whisk the eggs and egg yolks together in a large bowl, then pour the cooled juice and sugar mixture over the eggs and whisk in well. Return to the saucepan and cook very gently over a low heat, stirring continuously, for 10 minutes until thick enough to coat the back of a wooden spoon.
4. Pour the curd into sterilised jars (pouring the curd into a jug first makes filling the jars easier). Put the lids on the jars and leave to cool completely before placing in the fridge to chill and fully set. Label and keep in the fridge for up to 1 month.
To sterilise the lids and jars, wash in warm soapy water and rinse well. Place the jars in a preheated oven at 150ºC, gas mark 2 for 10 minutes until dry. If using Kilner jars with rubber seals, boil the seals instead of putting in the oven with the jars.
Typical values per serving:
per 15g serving
This recipe was first published in December 2016.