Gooseberry & Elderflower Curd

gooseberry

The gooseberries on the plot are looking fabulous at the allotment. We’ve got one of the slightly more unusual red varieties of gooseberry, and their dark red jewels are protected by a barrier of thorns. I like the fact that these berries are surrounded by vicious spikes, it means the fruits don’t tend to get eaten by the usual marauding flocks of animals and birds, and there is an increased sense of satisfaction in picking them without getting too spiked!

Gooseberries are a great fruit to have on the plot. They pretty much look after themselves, and you can get two crops from them; one when you thin the small green (and rather sharp) fruits to make space for the main crop, the other as the red bulging fruits ripen. The flavour of these later fruits is distinctly floral, with a pleasing balance of sweet and sharp. Perfect to add a bit of zing to an afternoon crumpet. An old fashioned thing perhaps, curd is a brilliant addition to your breakfast table. Simultaneously tart and sweet, its velvety texture gives a touch of luxury to the morning toast.

The classic curd is lemon, but as my allotment is not on the mediterranean coast, the search for a tart and flavoursome fruit has taken me to gooseberies. The quinteseentially English early summer fruit.

You will needĀ 

500g gooseberries
3 sprigs elderflowers (or a dash of elderflower cordial)
100ml lemon juice
125 unsalted butter
450g granulated sugar
200ml strained beaten egg (4 or 5 eggs)

Cook the gooseberries, lemon juice and elderflower for a while until the fruit collapses and the juices flow. Allow the puree to cool a bit, then rub through a sieve to form a puree. Mix the puree, butter and sugar together in a basin over a pan of boiling water. Stir until the butter has melted and you have a smooth texture. Take off the heat and allow to cool a little (about acceptable finger dipping cool). Pour the strained beaten eggs into the berry mixture, then whisk over the boiling water until thick and creamy. Pour into sterilised jars and allow to cool fully before spreading on hot toast, using in a cake, or just dipping in a spoon for a quick taste!

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