Blueberry Curd and Vanilla Pikelets - a match made in heaven
While I don’t necessarily think it’s a bad thing – almost every time I make something using a recipe – I’m always looking at ways that I can cut corners. Make it quicker, easier, cheaper – or even just with less dirty dishes.
As much as I would like to boast that we have the “Cook or Clean Rule” in our house, meaning that whoever doesn’t cook – has to do the washing up, most of our dinners end with hubby cradling his bloated stomach on the couch insisting that he couldn’t possibly move. Thus meaning that either I do the dishes as well, or leave them there until the next day… *sigh*
Over Christmas I made the most divine Lemon Layer Cake from Masterchef. It was without a doubt, the most involved, annoying, over the top recipe I have ever attempted. Considering that it was one of the challenge recipes for the contestants – I really should have known better.
But – getting to the point – as part of it, I made Lemon Curd that was beyond delicious. And after making it, loving it and feeling inspired to find an easier way (without the whipped cream, gelatine and sieving), I decided to use up the blueberries I found in the fridge… and WA-LA!
I made simple Vanilla Pikelets with Blueberry Curd... and now I'm just willing hubby to come home and save me (and my ever expanding thighs) from eating them all...
1 cup Blueberries ½ cup Sugar 1/4 cup Butter 2 tablespoons Water 3 Egg Yolks
Cook the blueberries and water on a low heat until the berries have softened.
I like texture in my curd so I mash with a potato masher to break down the berries. If you prefer a smooth curd, I would pass the berry mixture through a sieve to remove all pulp, then return the smooth berry mix to the saucepan.
Add the sugar and stir on low heat until the sugar has dissolved. Then add the beaten egg and butter, whisk to combine while it cooks.
Cook out, while whisking constantly, for approx 10 minutes or until the mixture thickens.
Pour into a sterilized jar and refrigerate once cooled.
This is perfect as a spread, ice cream topping or swirled through cake or scone batter for added flavor.
Makes approx 1 ½ cups of Curd.
1 Cup Self Raising Flour
1 pinch Salt
1 teaspoon vanilla
¾ Cup Milk
Sift the dry ingredients and then add the wet. Whisk until batter is the consistency of thick cream.
In a frying pan wiped with butter, spoon out tablespoons of batter and cook on a medium heat until air bubbles have appeared on the top. Flip and then cook for approx 30 seconds on other side. Makes 12 pikelets.