Saturday, 1 August 2015
Raspberry and Ginger Bars
As much as I love cooking and eating curd, I don't get through it especially fast, so I usually need to find a recipe to use it in bigger quantities than I would put on toast. I am usually happy to use it as a cake filling, but I felt like doing something different with this raspberry curd that I made recently.
These raspberry and ginger bars were the result- I was really happy with them! They have a base made of crushed ginger biscuits, similar to a cheesecake base, and then topped with raspberry curd. The raspberry curd is baked on top of the base for a few minutes to firm it up, so you can slice the cake neatly. The curd is still soft though, and is a nice contrast to the crunchy base.
This would work well with other curds- lemon is an obvious choice, but I would also consider this pineapple curd, as this would pair well with ginger too. Playing around with the biscuit base is something I'd like to do too- for raspberry curd, I think a dark chocolate base would be really lovely too.
200g ginger nuts
2 tbsp caster sugar
90g unsalted butter
1/2 quantity of raspberry curd- or a medium jar of a shop bought curd.
Preheat the oven to 200 C, and line a 20cm x 20cm square tin. Crush the ginger nuts, either in a food processor, or by hand (put in a bag and use a rolling pin to reduce them to rubble). Melt the butter, and stir into the biscuit crumbs, along with the sugar. Press into the base of the prepared tin. Bake for 15 minutes, and turn the oven down to 160 degrees. Leave for a few minutes to allow the oven to cool down to the lower temperature, then spread the curd on the base. Return to the oven for 10-12 minutes. Allow to cool, and put in the fridge to set for a few hours before slicing.