I'm running a revision session at school this Sunday. This is not as crazy as it sounds, since (a) our first exam is on Monday and (b) I work every Sunday afternoon anyway, so I might as well do it in school. I'm making some cakes to take in the keep their spirits up. This is mainly an excuse to make cakes, if I'm honest: there hasn't been a lot of cake-making going on lately.
I saw some ginger curd in the National Trust shop at Dyrham Park at the weekend and thought that it would be excellent in a lemon drizzle, so I set about making some of my own. I have cobbled this recipe together by firstly, reading about how other people prepare their ginger for curding, and secondly, adapting the recipe I always use for lemon curd. It has come out very nicely.
150g fresh ginger (weight after peeling)
250g caster sugar
The absolute easiest way to sort out the ginger is to run it through a juicer, along with the lemons. When I did this I ended up with something approaching 200ml, including the frothy layer that forms on top. Alternatively you could cut the ginger up and put it in a blender with the peeled lemons, and then press the resulting paste through a sieve. You'll probably get a bit less juice doing it this way, so you can either blend more ginger/lemons or adjust the proportions of the other ingredients down.
Put the juice in a glass bowl with all the other ingredients. Set it over a pan of simmering water and stir periodically, until the butter and sugar have melted and the curd has thickened. Pour into pots. Do not let Mr Z near it unless you're willing for a lot of it to be spooned into his mouth.
My batch isn't super thick; it probably could have taken another egg. Also, it's not massively sweet, as was my wont. I recommend tasting yours to see if you want more sugar.
One recipe I read suggested finely chopping some stem ginger to stir through the finished article, which I think sounds delightful. However, the thought of trying to finely chop those balls of ultimate stickiness is not filling me with delight, so I'm giving it a miss.