Erin FoxZingy curd spread on top of freshly baked scones topped with clotted cream is a delicious alfresco afternoon tea treat. While you can buy some delicious curds in shops, nothing beats a jar of the home-made stuff.
This elderflower curd recipe is a twist on the classic lemon curd. You can use elderflower cordial from the shop, but if you can, try to make your own batch as it is much more refreshing than anything you can buy.
When making jams and curds, it’s best to pour the mixture into a hot jar to prevent smashing the glass. So sterilise the jars at the same time as making the curd, so that the curd is ready to preserve when the jars are out of the oven.
Makes one 300g jar:
- Zest of two unwaxed lemons
- 100ml elderflower cordial
- 50g unsalted butter
- 150g golden caster sugar
- 2 large eggs lightly beaten
Preheat oven to 130 degrees fan. Wash the jam jar in warm soapy water, rinse and then place on a roasting tin. Add a little water to the roasting tin and place it inside the oven. Time it for 30 minutes.
Dissolved
Put the lemon zest and elderflower cordial into a heat-proof bowl and place it over a saucepan of simmering water. Take care not to let the bowl touch the water. Whisk until the sugar has dissolved and the butter has melted.
Strain the eggs through a sieve into the mixture and whisk slowly and constantly for 20-30 minutes until the curd has thickened – thick enough to coat the back of a spoon. Pour the curd into the sterilised jar and sealed with a wax disk and lid. Store it in the fridge and use within one week.
Serve with fresh scones and some elderflower cordial diluted with sparkling water.
If making your own elderflower cordial: Place 250g golden granulated sugar into a saucepan with 500ml water. Simmer until the sugar has dissolved.
Add half an ounce of citric acid, 10 fresh elderflower heads and one very large lemon sliced. Leave to brew for 24 hours. Line a sieve with a muslin cloth, place over a large deep bowl and strain the elderflower cordial. Transfer to a clean, sterilised bottle and store in the fridge.
Use within a few weeks.
Pick elderflower on a bright sunny day and use it on the day you pick it to ensure the best flavour from the cordial.