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Sunday, 4 April 2010

Orange curd muffin with rhubarb compote/ オレンジカードとルバーブのマフィン

Here is my second trial with non-butter muffins: Orange curd muffins with rhubarb compote and crumble topping.

The acidity of rhubarb worked really well with sweet muffin, and refreshingly tangy orange curd.  I think the contrast of the soft muffin with a creamy filling, juicy rhubarb and crunchy topping worked well too - and I really like the look of it, with the pretty pink rhubarb.

It takes time to do everything from scratch, as there are many "components".  However, if you made the compote, curd and crumble beforehand, mixing them all up with muffin mixture will only take 20min.

I used to make muffins with butter and soft plain flour, but this time, I used soft plain flour and vegetable oil.  Last time, I used strong flour and vegetable oil.  I found a recipe that uses yoghurt, and also melted butter..  I think I'll run a trial of all these, and have a comparison chart one day!
Until then, I think I won't post a muffin recipe - but will share the recipe for this orange curd.

Of course lemon curd is better known and more common- but I wanted to have the "marriage" of rhubarb and orange, the classic match.
The little trick I used here is is to add lemon juice along with the orange juice, to give a bit more tang to this rich cream.


Grated rind of one large orange (unwaxed)
1 egg
45g sugar
45ml Orange juice (freshly squeezed)
25ml  Lemon juice
40g  Butter

  1. Grate the orange rind, and boil some water in a sauce pan that is the right size to warm the bowl over hot water bath.  
  2. Mix the rind with egg and sugar in a small heat-proof bowl, using a whisk
  3. Add orange and lemon juice in the bowl, and mix well.
  4. Move the bowl over a sauce pan with simmering water.  Add butter in the bowl, and heat over the pan.
  5. Keep stirring the mixture with a spatula, and cook over simmering water for about 10min, until the mixture thickens and coat the spatula.
  6. Pour the curd in a clean jar, and leave it to cool down before putting it into the fridge.  Once cooled, it  thickens more.

It goes well with crusty toasted white bread - or English muffins.  It keeps for about a week in the fridge.








オレンジの皮のすりおろし 1個分(できればノーワックスのもの)
卵 1個
グラニュー糖 45g
オレンジジュース (生のオレンジを絞ったもの) 45ml
レモン汁  25ml
バター  40g
  1. 湯煎できる大きさのボウルと鍋を用意し、鍋に湯を沸かす。
  2. ボウルに卵を割りいれ、砂糖と皮のすりおろしを加え、泡だて器でよく混ぜる。
  3. オレンジジュースとレモン汁を加え、よく混ぜる。
  4. ボウルを湯煎にかけながら(お湯は沸騰させないこと)、バターを加え、溶かす。
  5. ゴムベラなどで常にかき混ぜながら、濃度がつくまでゆっくりと火を通す。約10分ほどかかる。
  6. 清潔なビンにカードを移し、冷ましてから冷蔵庫で保管する。冷めるとさらに濃度がつくので、ややゆるめでもOK。


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