Shortcake, curds & marmalade

Name: Shortcake, curds & marmalade
Total time: 1 h
Yield: 4
Ingredients: 4 lemons; 4 large free-range eggs; 225 g butter; 350 g sugar; 3 tablespoons goat's curd; 1½ tablespoons bitter marmalade; 40 g whole blanched almonds; 40 g white breadcrumbs; 125 g butter at room temperature; 40 g caster sugar; 1 orange; 170 g flour

Vegetarianv

“This pudding is simply some of my favourite things, heaped together. Crisp biscuits and a tangy goat’s curd eat very well together, while bitter marmalade adds vigour. ”

Serves 4

Cooks In1 hour plus chilling

DifficultyNot too tricky

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Nutrition per serving

Calories 391 20%
Fat 22g 31%
Saturates 12.2g 61%
Sugars 23.2g 26%
Protein 5.6g 11%
Carbs 41.7g 16%

Of an adult's reference intake

Jamie Magazine

By Jeremy Lee

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Ingredients

4 lemons
4 large free-range eggs
225 g butter
350 g sugar
3 tablespoons goat's curd
1½ tablespoons bitter marmalade
SHORTCAKE
40 g whole blanched almonds
40 g white breadcrumbs
125 g butter , at room temperature
40 g caster sugar
1 orange
170 g flour

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Jamie Magazine

By Jeremy Lee

Tap For Ingredients

Method

Whisk the lemon zest, juice and eggs in a saucepan. Add the butter and sugar and stir well over a gentle heat until the butter is melted.
Turn up the heat moderately and cook the mixture for 20 to 25 minutes, or until well thickened, stirring regularly.
Pass the curd through a sieve, cover, and cool at room temperature, then chill. You’ll have about 700g. Store in the fridge.
Make your shortcakes. Grind the almonds in a food processor. Toast the breadcrumbs in a dry frying pan.
Beat the butter and sugar together until pale, then add the orange zest and mix well. Add the flour, ground almonds and breadcrumbs. Mix very well into a dough.
Knead lightly then shape into a log of 7 to 8cm diameter. Wrap in clingfilm and refrigerate for at least 1 hour, but preferably overnight.
To cook, preheat the oven to 170ºC/gas 3. Line a baking sheet with greaseproof paper.
Cut the shortcake into 12 slices the thickness of a pound coin (freeze the rest for later), and bake for 12 to 15 minutes, till the palest golden colour.
Remove from the oven and let cool.
Serve 3 shortcakes on each plate, with a few teaspoons each of the lemon and goat’s curds. Spoon over a little marmalade and serve as if a treat from Granny.