Raspberry Curd

Raspberry Curd

175g raspberries
100g butter
200g granulated sugar
Finely grated zest of 1 lemon
150ml freshly squeezed lemon juice (about 4 lemons)
3 large eggs, lightly beaten

Puree the raspberries in a food processor then set aside.

Place the butter, sugar, lemon zest and juice in a heat prof bowl over a pan of simmering water,  stirring until the butter is melted and the sugar is dissolved and the mixture is smooth; this will take about 5 minutes. Allow the mixture cool a little.

Put a sieve over the butter and sugar mixture, and push the raspberry puree through into the bowl use the back of a ladle to help. Discard the raspberry pips and do the same with the beaten eggs, stir well. Put the bowl again over the pan of simmering water and stir over a gentle heat for about 15 minutes or until the curd reaches the consistency of lightly whipped cream. The mixture will thicken as it cools.

Spoon the curd into two warm, sterilised, Jars I have used 3x 200g  kilner jars.

To sterilise jars, wash in hot, soapy water, rinse, then dry in a low oven; alternatively, put through a dishwasher cycle, leave to dry completely.

Seal the jars, when the curd is cold refrigerate for up to four weeks. Serve the curd with freshly baked scones or hot crumpets.

Valentine Cake Pop’s

The ginger cake pop’s I made at Christmas were really popular, so I have adapted the recipe for Valentines day. I ordered Wilton’s red candy melts with the intention of making red heart shaped pops, I melted the candy melts down but found the consistency to thick to cover the cake, adding liquid curdles the candy melts as they are oil based so as suggested I added a little oil to thin down, this just resulted in giving a horrible greasy taste to the chocolate coating. I ended up discarding the candy melts and going with 70% dark chocolate which worked perfectly. So Valentines cake pop’s turned out to be sweet hearts of chocolate fudge cake, coated in dark chocolate, a lovely home made gift for your Valentine.

I found getting the chocolate smooth on the Cake Pop’s, and to stop it dripping the difficult bit, if you want a quick fix leave out this step, instead put the pop’s on sticks and just dip the cake hearts in the melted chocolate, and leave to dry on grease proof paper, to make as truffles instead

Sweet heart Cake pop’s

1 Pack of Betty Crocker Fudge cake
150g dark chocolate
2x tbsp cream cheese frosting (see below)

Cream cheese frosting
50g softened butter
100g cream cheese (at room temperature)
250g icing sugar
1ts vanilla essence

First make the cream cheese frosting, whisk the softened butter until pale and smooth then add the dried and chopped ginger along with the syrup, whisk again briefly to combine. Sift in the icing sugar and mix to combine in to a smooth thick frosting, cover and leave to chill in the fridge. The frosting will keep well in the fridge in an air tight container.


For the Cake Hearts

Make up the fudge cake as per the packets instructions, bake and leave to cool.

Break up the cake in to pieces,  add to a food processor blitz until the cake forms a crumb consistency,  add  2tbsp of  frosting and mix with a spatula, the mixture should be thick like marzipan.

Line a large baking tray with grease proof paper, pat out the cake mix and cover with cling film, roll the mixture out on the sheet to 2cm in thickens.

Chill the mixture in the fridge for 20 minuets.

Using a heart shaped cutter stamp out the cake heart’s.

You will need  something ready to rest the cake pops in while the chocolate sets I used tumblers stuffed with some kitchen paper, if you have one a polystyrene block works really well as well.

Melt the chocolate in a heat proof bowl over simmering water dip the tip of a lolly stick into the chocolate and secure into a cake heart pushing in about half way then place them back onto the baking tray and allow the chocolate to set.

Once the sticks are secure take a cake pop and dip into the melted chocolate making sure you cover the whole surface, lightly tap on the side of the bowl to remove excess chocolate, be patient and allow the chocolate to drip off and keep turning the pop around to keep the surface smooth. Carefully secure in the prepared tumblers and top with sprinkles. Leave to dry.

Wrap in cellophane and tie with ribbon.