Orange curd (Mum's): Difference between revisions
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Another recipe from Mum's scribbled [[Cookery|cookery]] notes, seeing the recipe now, I'm amazed to see how simple it was for her to make such a great staple. | |||
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====Best recipe review==== | |||
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''<span class="reviewTitle">Back to wartime recipes</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.7</span>/5</span> | |||
<span class="reviewDesc">Can't beat the old recipes!</span> | |||
<span class="reviewAuthor"> [[User:TheJudge|The Judge]] </span></span> | |||
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Latest revision as of 18:36, 27 January 2022
Another recipe from Mum's scribbled cookery notes, seeing the recipe now, I'm amazed to see how simple it was for her to make such a great staple.
Orange curd (Mum's) | |
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![]() |
Servings: | Servings: 20 - Makes 2 small pots |
Calories per serving: | 53 |
Ready in: | 30 minutes |
Prep. time: | 15 minutes |
Cook time: | 15 minutes |
Difficulty: | ![]() |
Recipe author: | Chef |
First published: | 29th July 2013 |
Best recipe reviewBack to wartime recipes 4.7/5 Can't beat the old recipes! |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 2 large free range eggs
- 100g (4 oz) butter
- Grated zest and juice of 2 large oranges
- Grated zest and juice of half a lemon
- 225 g (8 oz) brown sugar
Method
- Beat the eggs and add to the top pan of a bain-marie (double-boiler), with the remaining ingredients. A bowl over a pan of simmering water will do if you don't have a bain-marie
- Stir until the sugar has dissolved.
- Continue gently heating and stirring as the curd thickens. Its ready when it is thick enough to coat the back of a wooden spoon.
- Pour into hot, sterilised jam jars and seal properly.
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