Blood Orange Curd
I picked up a bowl of blood oranges for £1 in the local fruit and veg shop (although I’m sure these will be from Italy rather than Wiltshire!) and two of them have just been turned into a gluten and dairy-free curd.
I think it will be destined as the filling for a cake (as long as it survives not just being eaten out of the jar with a spoon).
- Ingredients:
- 1tsp corn flour
- 75g vegan baking block (or butter if not making dairy-free)
- 175g caster sugar
- 3 large free-range eggs, beaten
- 2 blood oranges (juiced, reserve the zest for later)
- 1/2 lemon (juice only)
Step 1: Put all the ingredients (except the zest) in a heavy bottomed sauce pan and very gently heat, stirring nearly constantly to avoid any scrambling.
Step 2: Cook until the curd coats the back of a spoon (10-15 minutes). Remove from the heat and then pass through a sieve. Now stir through your zest before pouring into a sterilised jar.
