Fruit Curds: Make and Bake

by Vivien Lloyd

There is much more to fruit curds, than Lemon Curd spread on scones or toast.

Fruit curds are a decadent alternative to jam. They are popular as a spread and as a baking ingredient. Fruit Make and Bake is the fourth ebook by Vivien Lloyd. It leads the reader through the simple process of making and baking with traditional fruit curds using reliable recipes. Beautiful illustrated recipes will entice the reader to make and bake with luscious curds.

There are detailed explanations of each stage of the curd-making process, from the preparation to how to fill and seal the jars, illustrated with detailed colour photographs and a link to a video. It has tried-and-tested recipes for both the novice and the experienced cook.

All the equipment needed for making and baking with curds is described, with direct links to suppliers’ websites, in US, UK and Australia.

A section on competitions provides anyone planning to enter a curd competition with that crucial edge, as Vivien offers advice on preparing for the competition, divulges the key elements that judges are looking for and reveals the common faults in unsuccessful entries.

60 pages, Kindle Edition

First published April 11, 2013

About the author

Vivien Lloyd has 25 years’ experience of making, judging and demonstrating preserves. She tests all her recipes in her beautiful Somerset kitchen, using locally-sourced produce, often from her own orchard. She is passionate about her craft and is a keen advocate of traditional preserve making. Over the years, she has won many competitions for preserves at both local and national levels. In 2008 she won “Best of the Best” at the World’s Original Marmalade Festival and in 2012 Vivien won Fortnum and Mason’s Chutney Challenge.

For those who prefer to see at firsthand how to make high quality preserves, Vivien presents a number of seasonal workshops at her home in Somerset, at cookery schools and at food events in the UK.