It’s a source of much excitement to me that most of my best fruits can be turned into curds.
So, when I’m not enjoying my freelance job and I have no time for a haircut and someone has vomited on my car and I feel kind of like I can’t do it anymore, I remember that I haven’t made passionfruit or apple curd yet and I’m ~ ice cool ~. Today, we’re doing raspberry and lime.
This coconut loaf is a thing that cries out for curd. It is one of my favourite things to bake. If you or someone you like is having a shit time, this is an A* comfort thing. It swells all bronze and triumphant over the loaf tin. It’s easy, but gratifying in a way that actual bread probably is if you don’t fear yeast like I do.
Some curd recipes use way more sugar than mine. Some use more fruit. I reckon this is the right tartness to richness to sweetness ratio, but you might not. That’s life.
One large jar per curd
FOR RASPBERRY ONLY:
1. Put the raspberries in a saucepan with a couple of tablespoons of water and simmer for a few minutes, until the fruit is really soft.
2. Force the pulp through a sieve and into a bain-marie…
3. Put the butter and sugar in a bain-marie with the raspberry pulp or lime zest and juice.
4. Stir occasionally with a whisk until the butter has melted.
5. Mix the eggs in a mug with a fork, then stir them into the fruit mixture (still off the heat).
6. Cook the curd on a low heat, stirring regularly with a whisk, for about 12-15 minutes, until thickened and heavy.
7. Remove from the heat and stir occasionally as it cools.
8. Force through a sieve before jarring up.