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Ginger curd recipe
Sat 10-Oct-09
9:07 pm
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KateM

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Mon 21-Sep-09
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Just bought a jar of ginger curd from a local farm shop and its lovely - wondering how to recreate it at home.  Has anyone got any suggestions.  The ingredients list includes stem ginger and lemons.  Do you think adding preserved ginger to a lemon curd base would work?

Interested in anyone's thoughts and ideas

Kate

Sun 11-Oct-09
2:35 pm
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Suky
Godalming, Surrey

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Tue 18-Aug-09
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what were the other ingredients?  Did it contain eggs or any other fruit?

Mon 12-Oct-09
4:04 pm
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KateM

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Its a lemon curd base looking at the ingredients but I have found a recipe online at the Delia Smith site - will give it a go and post the results.

Mon 12-Oct-09
5:53 pm
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shelley
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sounds delicious - look forward to hearing how it goes

Mon 12-Oct-09
11:09 pm
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KateM

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Well its made and initial taste tests are positive - its lemony with nice bursts of ginger when you get a sliver of preserved ginger.  I'd quite like a more gingery overall taste - tried adding a teaspoon of dried ginger but it hasn't really given it that extra kick - might try some grated fresh root ginger next time.

Here's the recipe link if anyone wants to give it a go (the recipe yielded two small jars).  It doesn't say how long it keeps but looking at the sugar content it should probably keep for about 3mths like standard lemon curd.  Although I doubt it will last that long when the OH gets his hands on it

http://www.deliaonline.com/community/yourrecipes/a.....-Curd.html

Kate

Tue 13-Oct-09
8:26 am
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shelley
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thx for that; will give it a go when my right thmb is healed:)

Sat 7-Jul-12
8:48 pm
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Rob12
London, UK

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Sat 9-Jun-12
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This sounds really good and shall give it a go.  Did you ever experiment with adding the freshly grated ginger? 

 

Was thinking this could make an interesting/different filling for a lemon or vanilla cupcake...shall give that a go.

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