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Members’ Recipes: Curds
St Clements Apple Curd
2lb Cooking Apples
 1 Med Orange
 1 Med Lemon
2 Eggs
 1lb Granulated Sugar
 8oz Butter
Peel, core and slice the apples.Cook gently with 4 tablespoons of water until pulpy. Allow to cool. Squeeze juices and finely grate rinds of orange and lemon. Beat the eggs. Add all the ingredients to apple pulp and cook over a gentle heat until the mixture thickens. Pot and store in fridge.

 Contributed by Chris Hall
Members are invited to share favourite, tried and tested recipes that are based on allotment, garden or wild produce. Contact the webmaster to include yours.