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raspberry curd

raspberry curd


Now we know why Little Miss Muffet was so passionate about her curds and whey.

Remember how Little Miss Muffet sat on a tuffet and ate some kind of mysterious snack called “curds and whey”? It always sounded a bit odd when we were primary school tots and compared it to the lunches our mothers packed up (usually a ham and cheese sandwich, white bread, lashings of butter), but as we grew we discovered that curd is actually pretty great.

Take this raspberry version, for instance – you could spoon it liberally over scones, pop it in some tarts or just dip your fingers in the bowl and scoop it straight into your gob. Either way it’s a scrummy addition to a meal, and you can whip up a batch yourself with the help of this recipe from Made From Scratch.