Raspberry Cake Curd

Designed specifically for cake filling, this is a really useful curd recipe with a firmer pipeable texture so it holds its shape at room temperature. It’s also egg free so can easily be veganised. Oh and it tastes amazing!

INGREDIENTS:

25g cornflour

350g frozen raspberries (to give 250g of pulp and juice)

100g white sugar

100g butter - dairy or plant based

HOW TO:

• Defrost the raspberries and sieve to remove the seeds.

• If there’s not quite enough pulp and juice to give 250g add enough water to make up the weight, this will only be a few grams.

• Add the cornflour and sugar to a heavy bottom pan and add the raspberry pulp bit at a time whisking everything together until there are no lumps of cornflour.

• Put on medium heat and keep stirring to avoid lumps forming when the mixture thickens.

• When it does thicken keep cooking gently for a further minute or until there is no chalkiness from the cornflour.

• Remove from the heat and stir in the butter.

• Fill your piping bag with the curd and leave it cool or pour it into a bowl and press cling film or wet baking over the surface to stop a skin forming.

• You can keep this chilled in the fridge for days but make sure to bring it up to room temperature (20º) when you’re ready to pipe it.

Tat x