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Seville Orange Curd

This curd recipe offers a sweeter, creamier alternative to marmalade and is a delicious way to enjoy seasonal Seville oranges.

Ingredients

  • Juice and zest of 4-5 Seville oranges (to make 200ml juice)
  • 200 g unsalted butter
  • 400 g caster sugar
  • 1 vanilla pod, split and seeds scraped out
  • 4-5 large eggs (to make 200ml of beaten egg)

Preparation

  1. Heat the orange juice, zest, butter sugar and vanilla pod in a bowl over a pan of simmering water until the butter has melted.
  2. Whisk in the beaten eggs and stir until the mixture has thickened (this takes about 10 – 15 minutes). If the curd starts to look lumpy, remove it from the heat and whisk vigorously until it recovers.
  3. Remove the vanilla pod and then pour into warm, sterilised jars and seal.
  4. The curd will keep for up to 4 weeks and needs to be kept in the fridge once opened.
  5. Serve on toast or use as an alternative filling for a Victoria sandwich.

Preparation time

10 minutes.

Cooking time

15 minutes.
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