Well here we are again, and as you know last week I was up to my arms on Saturday with a Wedding Cake …….literally 😂😂😂
So what could I give you to help you on your baking journey to make things just that little more special………so as I was in mid throws of the biggest bakethon of my life this sprung to mind as there was plenty being made.
And lets be honest did you really think I had oddles of time to be baking up a cake storm just for you 🙊😜😜😜
So here going something you will need and comes in handy for those, cakes, bakes, jam tarts ( well curd ones ) fillings and general splattering about to make posh …….nothing like a bit of splattered curd to make a cake look interesting………you and a fork and your in line to make your own Jackson Pollock 😂😂😂😂
Now every one likes their curd different, sweeter, sharper, thicker, thinner the variations are boundless.
Well this is how I like mine……sharp so please feel free to add more or even less sugar if you want, i really don’t care or mind……..baking is personal and I’m only your guide
And yes there are no eggs……so really is it curd?????? Well it is if you have an egg allergy
It simple and easy
If you want to sterilize your jars to keep the curd longer , feel free I personally dont do it as I always make fresh but heres a link to someone to show you how
If your really lucky you may at the end of this post see the cake in which I used the curds
I made both Lemon and Orange and used exactly the same recipe the just reduced the sugar by 25g
Right lets crack on I just know your waiting patiently……..well you better be. 😜
You could have this on your toast or pancakes in the morning………Sunday morning treat
Oh and no crumbporn, just curdporn………now that could be lethal 🙊🙊🙊🙊
Tangy Citrus Curd GF, DF V
Smooth or Textured Curd......take your pick, suitable for any citrus fruits
- 2 Lemons/Orange Grated if you want ‘Bitty Curd ‘
- 50 g Cornflour/ Cornstarch
- 100 ml water
- 160 ml Lemon/ Orange juice….. Fresh not that bottled stuff 😐
- 200 g Granulated Sugar
- 60 ml Dairy Free Milk, i use Soy
- 60 g Vegan Butter
- Pinch of Turmeric (Optional )
- Zest The Lemons with a micro grater and juice the lemons
- Add Zest, Cornflour and Water to medium pan and whisk to make a smooth paste ( with bits 😂)
- Whisk in the lemon /orangejuice and the sugar
- On a low heat stir until the sugar is dissolved , this takes about 5 minutes, I DID SAY LOW It will thicken and go a clear lemon/orange colour
- Add Milk and butter and stir until melted
- Add a pinch of turmeric if you want a brighter curd , stir in till combined
- Pour into clean jars and leave in the fridge overnight to use
5, Take spoonful out and place on a plate, leave for a minutes ( you dont’ want to burn your fingers…. it hurts …………apparently 🙈) and pull your finger threw to make sure it is smooth and the sugar is dissolved
All done, now wasn’t that easy, ideal for cake fillings, you can add 200 g of vegan plain cream cheese to half a jar if you want it makes a delicious cream cheese filling……i wouldn’t use it for the full cake as it’s to dam expensive 🙊
Now this is an odd one, I’m dedicating this post to my dearest boy and Wingman for the last 18 years Bobbie …….you will see him in the about me section.
If I had known what would have had to occur this week I would have made dog biscuits or Wooffins……..but well life doesn’t work that way……sleep tight by little man
Please feel free to leave me a comment, or a like, it really does spur me on.
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Until next week……..Bye for now 💜💜💜