Well here’s a tongue twister if ever I did see one. Kumquat Curd. Try say that ten times in a row without messing up! Have you ever eaten a kumquat? They have very sweet skins and very sour middles. I love using them for curd rather than lemons because all you need to do is remove the seeds, the rest of the fruit can be blended up and simmered into this perfect preserve. No need for zesting and juicing.
This stunning little curd is delightfully sweet and tangy and so simple to make. The perfect use for this tiny citrus. I love curd on toast as an alternative to jam but it also makes the best filling for a cake or topping for a tart. Curd is great sandwiched between shortbread biscuits or rolled up in pancakes. I think a sunny jar of kumquat curd makes the perfect Mother’s Day gift, especially if accompanied by a stack of pancakes in bed and a vase of daffodils!
How do you use curd? Let us know in the comments.
- 200g Kumquats
- 50g caster sugar
- 2 tbsp coconut oil
- 2 tbsp corn flour
- a pinch of salt
- 50ml of oat milk
Rinse the kumquats then cut them into quarters and remove any seeds.
Blend the kumquats in a high speed blender until smooth.
Then add the sugar, coconut oil, corn flour, salt and oat milk and blend again into a smooth sauce.
Pour the sauce into a small pot and simmer, constantly stirring, until thick.
Taste the curd and add more milk or sugar if needed and simmer and stir again to cook in the added ingredients.
Pour into a clean jar whilst still hot. Put the lid on and allow it to cool. Keep in the refrigerator and use within a week.
Here’s a video on how to make classic shortbread biscuits using the perfect 1:2:3 sugar:butter:flour ratio. Perfect with a dollop of kumquat curd.