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.
This curd has a quite mild ginger flavour, so it is best eaten with something that is not too robustly flavoured. My picture shows it with buttered white toast, made with delicious yellow-crumbed bread from Altamura in Puglia. I really enjoyed it spread on one of my Rowies. You could make some unusual “jam” tarts with it, which would be especially good if you used a rich buttery pastry. It would be nice simply dolloped on top of vanilla ice cream. No doubt you can think of lots of other possibilities.
The round up of recipes for Tea Time Treats will be found on What Kate Baked… from 1st November. Many thanks to Kate and also to Karen of Lavender and Lovage for organising this event, and for getting me preserving again!
Makes about 600g of curd
- 50ml syrup from preserved stem ginger
- 150g preserved stem ginger (drained weight)
- Juice of 1 lemon, strained
- 100g caster sugar
- 125g unsalted butter
- 3 large eggs
Liquidise the ginger with the syrup and lemon juice. Remove or finely chop any chunks of ginger that refuse to liquidise. Pour into a large glass bowl and add the sugar and butter.
Place the bowl over a pan of simmering water, leaving at least 2.5cm between the bottom of the bowl and the surface of the water. Stir occasionally with a wooden spoon or whisk until the sugar and butter have melted.
Beat the eggs and add them slowly to the bowl. Stir constantly for about 10 minutes, until the curd thickens.
Put into sterilised glass jars. Store in the refrigerator and use within a few weeks.
If you have a double boiler (or bain marie) pan, you could certainly use that. Some recipes suggest cooking the mixture in a single pan over a low heat, but I thought that in my hands that could be a recipe for ginger scrambled eggs (probably not very nice).
How soon you stop cooking after the mixture starts to thicken is a matter of taste and judgement. Bear in mind that it will thicken as it cools. If you want a runny curd, stop almost as soon as it starts thickening. For one that will stand up in peaks, continue until it is like a thick custard.
You can sieve the curd if you’d like a smoother texture.
I adapted the ingredient list from a recipe on Delia Online. The method was adapted from the recipe for Lemon Curd in Let’s Preserve It by Beryl Wood. Strangely, this wonderful book does not include Ginger Curd among its 579 recipes.