I’m aware that this is slightly random recipe to be appearing on Signor Biscotti, but I was inspired by the fact that October’s theme for Tea Time Treats was Jams, Chutneys, Curds and Conserves.
As it happens, I have done quite a bit of preserving in my time, but for various reasons I had fallen out of the habit. But on a recent holiday, I bought a jar of a rather lovely ginger curd, and have since been unable to find anything similar in the shops. So that was another incentive to don my preserving hat once more. Continue reading