We were invited by the WI to come up with recipes for a feature for their magazine; an afternoon tea with an Indian twist. We began with the centre piece to any afternoon tea, the Victoria Sandwich.
There’s nothing like a soft, yielding fluffy sponge, oozing with lashings of fresh cream and homemade strawberry jam or a tart lemon curd. This got us thinking, why not use one of our favourite fruits – mango, to make a curd. Having not made curd of any sorts since our school days, we approached the whole process with some trepidation, would it work, could we come up with a curd which would pass muster with the doyens at WI HQ? We must say we were chuffed with the results, easy and delicious!
1 fresh ripe mango
4 large egg yolks
100g caster sugar
Juice of 3 lemons
Juice of 3 limes
Prep time 10 minutes · Cook time 30 minutess
Sterilised jar for storing the curd
Peel and pit the mango. Purée until smooth.
In a metal bowl mix the mango, egg yolks, sugar, lemon and lime juice together.
Place the bowl over a saucepan of hot, simmering water. Ensure the bottom does not touch the water. Whisk the mixture with a balloon whisk.
After 15 to 20 mins the curd should start to thicken, once it does, keep whisking until the curd reaches 170F or coats the back of a wooden spoon.
Take off the heat and whisk in the butter, one piece at a time, until the butter is melted and incorporated completely.
Pour into a sterilised jar and cool before using.
Keep in the refrigerator. Bring to room temperature before using. Serve on toast, great stirred through yoghurt or use as a filling for a Victoria sandwich.
Recipe supplied by The Spices Sisters - www.curryoncooking.com.