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Archive for December 12th, 2010

Some time ago, in my search for alternative fruit curd recipes I found one for Banoffee Curd, posted by vintagehearth, which I have just got round to making.  I have to say it was delicious!

I made two slight changes, using soft light brown rather than dark brown sugar for a paler colour and adding lemon juice.  The sharpness of the lemon cuts through the sweetness of the curd and has the added bonus of helping keep the bananas pale in colour.  My only other advice would be to double the quantity of this recipe.  It takes only a little longer to cook a double batch and the single jar (and a bit over) yielded by 2 eggs is gone too quickly!  Apart from spreading on bread or toast, this would be wonderful as a cake filling or could be layered with crushed biscuits and cream or sweetened crème fraîche with some slices of fresh banana for an easy dessert.   When hunting for the original recipe again, I came across a second almost identical recipe, at the fruits of my labour which is for four rather than two eggs.  I would still add the lemon juice as well. 

'Meanderings through my Cookbook' http://www.hopeeternalcookbook.wordpress.com

Banoffee Curd
(Makes 1 and a bit jars)

10oz/280g soft light brown sugar
2 medium/large bananas
2oz/50g butter
2 eggs, beaten
Juice of ½ lemon (my addition)

1.  Using a fork mash the bananas in a large heatproof bowl.  (I found that they did not need pushing through a sieve but you can do this if you wish.) 

2.  Mix in the sugar well, which will help break up the bananas.

3.  Place the bowl over a pan of simmering water. Cut the butter into small pieces and add, stirring until it’s melted.  

4.  Mix in the eggs. Simmer gently until cooked, stirring regularly so that the thicker layer on the bottom is mixed through.

5.   Meanwhile wash the jars well and sterilise.  I usually do this by filling the jars with boiling water and putting the lids in a bowl of boiling water.  I pour away the water just before filling each jar and immediately take the lid from the bowl and screw it on.  Shake as much water from them as possible before filling.
Alternatively put the jars in an oven set to 180oC/350oF/Gas 4 for 10 minutes.  Be careful to put them on a dry surface when removing or they could crack.  Lids can be placed in a small pan of boiling water.  Shake as much water from the lids as possible before filling.

6.  Pot the curd into sterilised jars.  Once the jars are filled and the lids well screwed on, invert them to improve the heat seal.  Turn the jars the right way up once they are cool.

7.  All curds should be stored in the refrigerator and used within a month of production as they contain egg.

More curd recipes… (Comments to be left on the Curds page, please)
091005/101212

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