Blackcurrant curd
This variation on the classic lemon curd is tart, sweet, rich and completely delicious. The curd doesn t keep for very long once opened, so it makes sense to preserve it in small jars. Taken from the Channel 4 series, River Cottage to the Core.
Preparation 10mins Cook time 40mins
Ingredients
500g blackcurrants, stalks removed
100ml lemon juice
125g unsalted butter
450g granulated or caster sugar
200ml strained beaten egg (4-5 large free- range eggs)
Method
Sterilise 5 small (250–300ml) jars by washing them thoroughly in hot soapy water, rinsing well then putting them upside down on a tray in a low oven (at 120 C/Gas 1⁄2) to dry out and warm up.
Put the blackcurrants in a saucepan with the lemon juice.
Bring slowly to a simmer, stirring often until the fruit starts to release its juice, then simmer gently for 5–10 minutes until the blackcurrants have collapsed.
Rub this mixture through a fine sieve into a heatproof bowl to obtain a smooth puree.
Add the butter and sugar to the blackcurrant puree and set the bowl over a pan of simmering water.
Stir until the butter has melted and the mixture is smooth.
Take off the heat and let it cool for a minute – you don't want it to be too hot when you pour the eggs in, or they will scramble.
It should be cool enough that you can comfortably put your finger into it.
Pour in the strained beaten egg, whisking all the while.
Return the pan and bowl to the gentle heat and stir the mixture over the simmering water until it is thick and creamy. This will take at least 15-20 minutes. and it should register 82–84 C on a sugar thermometer.
If the mixture does get too hot and start to scramble, take it off the heat and whisk vigorously until smooth.
As soon as it has thickened, pour the curd into the warm jars and seal. Leave to cool completely.
Store the blackcurrant curd in the fridge and use within 4 weeks.
Once opened, the jar should be used within a week.
Eating your curd:
Spread it on scones, dollop on eggy bread or rice pudding, or try it rippled into a muffin mix before baking.
It's also exquisite in the middle of a sponge cake. Or, with a blob of yoghurt and few fresh berries, it makes a great, quick pud.