...the Curd Herd

The Inside Scoop on the Curd Herd

Last weekend saw us attend the Aldeburgh Food & Drink show, where the weather was wonderful and we saw many a Taste Buddy!

Everyone that tried them, loved our curds- did you know that they’ve each won an award for great taste?

However, we were asked multiple times about how one could use them, so we decided to give you a handful of ideas to wet your appetite!

Passionfruit & Lemon Curd

Whip a jar of our Passionfruit & Lemon curd into some cream cheese and spread evenly onto a biscuit base before chilling.

Decorate with Passionfruit seeds to make an easy and delicious supper party pudding!

Toffee Apple Curd

Now that the nights are drawing in, crumble season starts!

Try mixing up an old classic by dolloping our Toffee Apple curd on top of the apples before you sprinkle on your crumble for a decadent winter pud.

Blackcurrant & Star Anise Curd

Curds aren’t just for spreading onto toast!

You can give your breakfasts a little more pizzazz with any of our curds, by adding a spoonful to Greek yogurt & granola, or on top of porridge!

Zesty Orange Curd

This works with muffins, cakes and especially pancakes!

Sandwich pancakes with a combination of our Zesty Orange curd and Greek yogurt for a luxurious take on brunch.

Lime & Mint Curd

We would absolutely love to take credit for this recipe, it really is too good not to share.

Viv Newman emailed us with a fabulous recipe for Mojito Ice Cream, and here it is!

Ingredients

• 200g (7 oz) caster sugar
• 250ml (8 fl oz) milk
• 250ml (8 fl oz) double cream, chilled
• 2 heaped tablespoons of Scarlett & Mustard Lime and Mint Curd
• 2 tablespoons Caribbean White Rum with Coconut

Method          Prep: 20 mins

1. In a medium bowl, stir together the milk and sugar until the sugar has dissolved, then stir in the White Rum.
2. In a separate bowl, whip the double cream until stiff but not grainy. Gently fold the whipped cream into the milk mixture until blended.
3. Stir in the Scarlett & Mustard Lime and Mint Curd.
4. Pour the mixture into a 23x13cm (9×5 in) freezer-proof container and cover. Freeze for 3 hours, or until firm

And as for the Rhubarb & Vanilla curd?

Well, Charlotte likes to just eat that with a spoon!