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Raspberry curd
Preparation info
- Makes about
600
g - Difficulty
Easy
Appears in
Published 2017
Raspberries are probably my favourite soft fruit to use for curd, but you could just as easily substitute them in whole or in part with blackberries or even ripe gooseberries. This berry version is slightly thinner than the lemon curd, but still perfectly spreadable on toast and crumpets.
Ingredients
300 g 10 oz 1 4
Method
- Put all the ingredients in a ceramic or glass bowl set over a saucepan of simmering water on a medium heat – the bowl should fit snugly over the saucepan but not touch the water itself.
- Use a whisk to beat the eggs, break up the fruit and mix all the ingredients together (flecks of unmelted butter are fine at this stage).
- Switch to a wooden spoon (metal im