I’ve always loved lemon curd and when I found this recipe I knew I had to try it. This recipe is very simple and the jars, once labeled nicely could make a really great gift. This Christmas all my friends and family are getting home-made preserves, and grapefruit curd will definitely be under the Christmas tree.
Enjoy making this simple, sweet and also bitter curd. My favorite way of eating it is just on a piece of toast, but its incredible spread over a simple cheesecake.
makes about 650g.
Rind and juice of one grapefruit.
200g castor sugar
4 large eggs, lightly beaten.
Place rind, juice, butter and sugar into heatproof bowl over simmering water.
Heat and stir until the sugar has dissolved.
Add beaten eggs, strained through a sieve.
Whisk immediately , then stir with wooden spoon over a low hear until the mixture thickens and coats spoon.
Pour into warm, sterilized jars. (Jars can be sterilized in the oven or completely cover jars and lids in boiling water until ready to use.)
Once the jars have cooled down, label and store in a cool, dark place like refrigerator. Use within 3 months. yum yum enjoy!!!
I get these days (usually at the end of the month), where I’m desperate to bake something new. This might sound like a lovely thing, but as we all know, at the end of the month the fridge is starting to look a little bare just like our bank accounts and I cannot go buy any exciting ingredients to make the things i dream of making. Well one fine day I decided I would see what ingredients I had available and bake in my new cake tin. I have some really scary old fashioned recipe books. Ones where the pages are mostly brown and they have cucumber jellied salad and other famous dishes from the disgusting 90s. In this recipe book you come across “banana salad with peanut cream” and “lightning cream cheese pudding”. So after dodging the weird and wild combinations I found a very ordinary cake called a hot milk cake. This cake is a very simple sponge cake, but at least it satisfied my craving to bake and provided something for afternoon tea.
So here is the recipe for when u have limited ingredients, but need some baking fun!
Hot Milk Layer Cake
250ml milk (1 cup)
30ml sunflower oil (2T)
300g castor sugar (1 1/2 cup)
4 extra large eggs
275g cake flour (2cups)
15ml baking powder (1T)
Preheat oven to 180C. Grease two layer cake tins. I used 18cm tins, and line the base of the tins with waxed paper.
Heat the milk to boil and add oil.Beat the caster sugar and eggs thoroughly until light and thick. Sift the cake flour and baking powder together, fold lightly into sugar mix. Add the hot milk mixture, folding in lightly too.
Pour the batter into the 2 tins. bake the cake layers for about 30min until golden brown and done. Remove to Cool. Fill and ice the cake as you like 🙂