Blackcurrant curd
An easy to make tangy fruit curd that is bursting with flavour. Use as a spread or as a cake fiilling or topping.
Prep Time10 minutes mins
Cook Time20 minutes mins
Course: afternoon tea, Cake, Dessert
Cuisine: British
Keyword: blackcurrants, cake filling, spread
Servings: 4 300g (11oz) jars
- 750 g (1lb 10oz) blackcurrants removed from stems
- 350 g (12oz) caster sugar
- 4 tablespoon cornflour
- 4 egg yolks
- 1 tablespoon lemon juice
- 50 g (2oz) butter cut into cubes
Wash 750g (1lb10oz) blackcurrants and place in a heavy based saucepan. Add 350g (12oz) sugar, 1 tablespoon lemon juice and 75ml (5tbsp water). Heat gently stirring until the sugar dissolves then bring to simmering point, cover and cook for 10 minutes.
Allow to cool slightly, then blitz in a food processor or blender to a purée.
Stain through a sieve pressing with the back of a spoon to remove as much of the juice as possible. Return to the pan.
Mix 4 tablespoon cornflour with 4 eggs to form a smooth paste. Stir the egg yolk mixture into the pan and heat ,gently stirring continuously until the mixture thickens.
Stir in 50g (2oz) butter. Stir until melted then remove from the heat. Pour into hot sterlized jars. Seal and allow to cool.
Cook's Tips
1 tablespoon= 15ml 1 teaspoon = 5ml . Always use measuring spoons for accuracy. Spoons should be level unless otherwise stated.
Store
Once cold, label and store in the refrigerator for up to 2 weeks.
Freeze for up to 4 months.