As December approaches, we enter the height of clementine season. The smell of this amber fruit immediately sends me back to countless Christmas mornings, rummaging amongst chocolate coins and christmas parcels to the bottom of my stocking where I could find a clementine or two.
Here I use clementines to make a delicious curd, which is both sharp and sweet in equal measure. It is hugely versatile and can be used in place of any recipe that calls for lemon curd, for a festive alternative. I pipe the curd into doughnuts, until they are fit to burst (around 40g of curd per large doughnut).
Ingredients (makes 900g):
7 large clementines
2 lemons
350g caster sugar
4 eggs, beaten
3 egg yolks, beaten
100g unsalted butter, diced
Method: Set up an bain marie by heating a large pan of water to a gentle boil. Add a heat-proof bowl over the pan but ensure the water is not in contact with the bottom of the bowl.
Zest and juice all of the fruit and add it to bowl, along with the yolks, eggs and sugar and mix to combine.
Add the butter and stir constantly, so as not to scramble the eggs. Cook until the curd is thick, and coats the back of a spoon at least.
Either add to sterilised jars as a beautiful Christmas gift or keep, refrigerated, until needed. The curd will keep for up to two weeks.
This recipe is an adaptation of George Socratous’ for Jamie Magazine.
Dealing with Dough 