curd is the word
Well hello everyone! I've been busy yet again, but I just had to share the rhubarb scones and clementine curd recipes I promised and I just have to say that this is the ultimate curd of all curds. It's got to be the sweet, tangy taste of clementines and we all mostly know them as the Christmasy citrus... I just wish I had found this recipe in time for Christmas morning!
Jamie's Clementine Curd
makes about 850g
350 g caster sugar
4 eggs, beaten
2 egg yolks, beaten
100 g unsalted butter
Grate the fruit zest and squeeze the juice into a saucepan with the sugar, eggs and yolks, and mix to combine. Add the butter and place over a very low heat*. Cook, constantly stirring, until the curd is thick and coats the back of the spoon. Pour into sterilized jars, seal and refrigerate. Use within two weeks.
*(I found it wasn't working to well with the 'very low heat', it could have just been my stove top, but I did increase the heat to medium.) ps. I've been eating this everyday! I'm officially hooked!
250g rhubarb, trimmed and chopped
2 tbsp caster sugar
1 tsp vanilla extract
2 cups all-purpose flour, sifted
2 tsp baking powder
1/2 cup caster sugar, extra
1/2 cup milk
1/2 cup single cream
Preheat the oven to 180 c (355 F).
Place the rhubarb, sugar and vanilla in a small bowl, mix and set aside. Place the flour, baking powder and sugar in a large bowl and make a well in the centre. Gradually pour in the milk and cream and stir with a wooden spoon until just combined. Empty bowl out onto a floured surface, add the rhubarb mixture and knead gently until a smooth dough forms. Place in a 8 in diameter lined cake tin and bake for 20-25 min. (can also be lightly rolled out and cut into squares with a cookie cutter.) Makes 10
Recipe adapted from Donna Hay.