Tag Archives: nutmeg

Orange Spiced Curd

Orange Spiced Curd
Orange Spiced Curd
Orange Curd
Orange Curd
Jar of Orange Curd
Jar of Orange Curd

This is a yummy thing to have in the cupboard over Christmas! Orange Curd, yum yum! Okay, I had never made curd before, or even eaten it for that matter but I decided to give it a go anyway. I thought it would be handy over Christmas on top of scones, with a mince pie instead of cream, at the base of frangipane tarts, between a layer of cake.. the opportunities seemed endless!

I decided to make orange curd instead of the traditional lemon curd as I wanted to add some Christmas spices, and I thought that they would go better with orange. I added in one lemon though for some extra zing. It did taste really delicious when it was done, the flavours were great.

This is very very easy to made. I read on-line that blending all ingredients before adding them to the pot prevent curdling, and it was true. This takes no time at all to make, and makes nice little gifts for those who appreciate a nice pot of curd! Perhaps you could splash out on some nice ribbon.. I could only find some twine left over from my mum’s Plum Pudding and so it looks a little shabby rustic!

Ingredients (for 5 jars):

450ml freshly squeezed orange juice (About 4 large oranges and I added a lemon in too)

Zest of four oranges

1kg sugar

250g butter

7 large eggs

1/2 tsp cinnamon

1/2 tsp fresh grated nutmeg

1/2 tsp ground clove

1. Cream butter and sugar. Mix in eggs. Mix in juice. Mix in spices. (You can add in more spices to your taste if you like).

2. Heat over a low heat in  a heavy bottomed pot for about 5 minutes until smooth, stirring continuously.

3. Now raise the heat to medium (never boil) and let thicken which will take about 10 to 15 minutes. Stir it the whole time. When the curd coats the back of your spoon it’s done. This is where I freaked out as I didn’t realise that it thickens further as it cools, so don’t worry too much at this point. Don’t expect it to be the finished consistency while still hot in the pot.

4. Take off the heat and pour in to sterilised jars. Let cool, then cover the top of the jar in a little cling film (apparently this helps avoid a skin forming) and put on the lids when cool.

5. Keep in fridge and it should keep around 2 to 3 weeks.

Cream Butter and Sugar
Cream Butter and Sugar
Add in Eggs
Add in Eggs
Add in Spices
Add in Spices
Mix in Orange Juice and Zest
Mix in Orange Juice and Zest
Heat and let Butter Melt
Heat and let Butter Melt
Heat and Stir for Ten Minutes
Heat and Stir for Ten Minutes
Let Thicken
Let Thicken
Pour in to Jars Straight Away
Pour in to Jars Straight Away
Orange Curd
Orange Curd
Jar of Orange Curd
Jar of Orange Curd

Bread & Butter Pudding

Bread & Butter Pudding
Bread & Butter Pudding
Dessert Time
Dessert Time
Hot From the Oven
Hot From the Oven

The are some pluses and minuses to having a food blog. I arrived home on Friday night to a mother who has been keenly reading my blog and made a little list of things I was to make on Saturday. (Those Chorizo burgers are proving quite popular!) You can tell I’m at home from the pictures as the kitchenware is so much nicer than my slap-dash set! This dessert happened by chance off the back of an epic fail when I tried to make custard tarts yesterday. I was left with weird pastries but lots of lovely yummy runny custard infused with vanilla pod, orange zest & cinnamon that seemed a shame to throw out. So with the addition of some white bread, butter, nutmeg & raisins this tasty pudding was born.
I love bread and butter pudding! All pudding type desserts (sticky toffee pudding, hot chocolate pudding etc) are just so comforting and easy.This is crazily easy to make and always tends to be a crowd pleaser. Just two notes: Make sure you use good quality bread (sliced pan doesn’t cut the mustard), secondly I forgot to put brown sugar on top of mine which is why it’s not slightly caramelised, it still tasty yummy though. Give it a go & you won’t regret it!

Ingredients:

1 loaf of fresh white bread cut into nice even slices (not too thick, not too thin)

1 whole nutmeg & grater

butter

Raisins (about a handful or two)

3 tbsp brown sugar

For the custard:

100g caster sugar

2 tbsp cornflour

500ml whole milk

4 egg yolks

zest of an orange

pinch of cinnamon

1 vanilla pod (insides scraped out)

 

1. To make the runny custard milk together the egg yolks, sugar, cornflour and slowly whisk in the milk. Add orange zest, cinnamon and vanilla and set aside

2. Cut the crusts off your bread and butter on one side. Get a nice casserole or lasagne dish and make a bread layer with the buttery side facing down. Then spinkle with grated nutmeg (freshly grated is best) and raisins. Repeat these layers until you reach to the top of the dish but don’t sprinkle raisins or nutmeg on the top layer. Instead pour over your custard slowly and evenly. Sprinkly with a little brown sugar.

3. Pop into an oven preheated at 180C for 30-40 minutes. Serve with cream.

Make Your Custard
Make Your Custard
Add Orange Zest, Vanilla & Cinnamon to Custard
Add Orange Zest, Vanilla & Cinnamon to Custard
Get Helper to Slice & Butter Bread for You
Get Helper to Slice & Butter Bread for You
Start Layering You Pudding
Start Layering You Pudding
Layer Two
Layer Two
Pour Custard Over Pudding
Pour Custard Over Pudding

 

Ready For Oven
Ready For Oven
Ready To Eat
Ready To Eat

 

Eat Me
Eat Me
Enjoy With Cup of Tea
Enjoy With Cup of Tea