Even though it’s long after Christmas, and most of you will be thankfully glad for that, last night I finally finished a pudding that was almost 2 months in the making. And it didn’t need the loving attention of ‘feeding’ with booze like some of my charming colleagues.
Way back at the end of last November I read about this gorgeous sounding pudding over at Not Without Salt. I can’t quite figure out whether it should be Gingerbread Tart with Cranberry Curd or Cranberry Meringue Pie? The former downplays the crisp, soft meringue top, but the latter omits the warm spiciness of the gingerbread base. Either way, it seemed to me that it would be a perfect addition to a Christmas or Boxing Day table.
Our Christmas plans were to head out to a small hamlet near Chamonix in France, this is where my future parents-in-law have been going for a few months to escape the grey and wet English winters. So I made the curd and transferred it to a container to take abroad, along with some jars for home use. The day before we jetted off I put the container of curd into a bright pink cooler bag to keep it cool for the journey and left it in the fridge. That’s where it stayed. The penny dropped halfway to the airport. I was cheesed off to say the least.
A month passes and some dear friends came round for dinner yesterday. They’re due to depart London in the next few weeks, bound for the brave new world of career opportunity in Edinburgh, we will miss the frequency of their company. All the more reason to give a good kitchen send off!
The cranberry curd was from Nigella Lawson’s How To Be A Domestic Goddess and makes about 5 jars.
100g salted butter
500g caster sugar
6 large eggs
Place the cranberries and water in a saucepan, cover and cook on a low heat until tender and popped. Push through a sieve and put the fruit puree back into a saucepan. Add the butter and sugar, melting them gently. Beat the eggs in a bowl and sieve them into the saucepan. Stir the curd constantly over a medium heat until it has thickened. This requires patience as you don’t want to speed things up and curdle the mixture. When it has thickened, it should coat the back of a spoon. Let cool a little before pouring into the jars. Keep in the fridge.
This made 3 balls of dough, if you half the recipe you’ll have enough for two 12″ tart tins. I also substituted black treacle for the un-sulfured molasses
I was under a bit of pressure completing a roast dinner so skipped the Not Without Salt meringue top and went for a simple meringue made with 4 egg whites and 240g sugar.
Once assembled it went into a fan oven at around 200C for about 5 minutes or until lightly browned.