26 January 2010

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...

Blueberry Curd

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.

Vanilla Pikelets

1 Cup Self Raising Flour
1 pinch Salt
1 teaspoon vanilla
¾ Cup Milk
1 Egg

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.


  1. I love home made lemon curd, although i don't make it very often - mostly because i will sit and eat most of it in one sitting with a spoon...

    So, reading this was great - berry curd - great idea! And no butter either so practically healthy. Will give this a go as soon as I can get my hand on the berries. Wonder whether it would work with red/black currants?

  2. Thank you so much for your comment - I completely forgot the butter! So sorry!
    But it is still only 1/4 cup - which is nothing in the big scheme of things. (And much less than other curd recipes I have made)

    Would love to hear if your Currant curd works - I was surprised just how delicious the Blueberries were - so am very curious about what other fruits would work... :)

  3. Blueberry curd! I so need to try this....

  4. ooooh yummy, and what a dainty looking plate!

  5. OhI love pikelets...bluberry curd takes them to another level...YUM!!

  6. hey i dropped by from www.ozbloggers.com

  7. Blueberry curd sounds intensely delicious. I made raspberry curd once - the colour alone was fantastic. Lemon will always be my favourite though :)