Tricky sweet treats

At our holiday home, I have a tea tray set up all the time complete with teapot/teacozy and cups/saucers. It is kept neatly in a shelf so that there is no excuse not to have visitors around for tea and scones.  Being of English heritage, before living in Australia/New Zealand/South Africa and Tanzania, means that I am fussy about how tea is made.

Boil the water, and warm the pot with a little before throwing the water out. 1 teaspoon of tea leaves per person and add one for the pot. Now you may want to spend time in the kitchen making the scones, but I don't want the dirty surfaces and dishes afterwards.  I have already frozen my scones (store bought) and defrosted them.  In small jars, I serve up butter, (oh yes), jam (I like big chunks of fruit in mine) and thick cream (fresh from the cows of the next door diary farm) for visitors to help themselves. Sometimes I have home made lemon curd to pile up on my scone.  Making jam seems to take a long time but curds are quick and easy.  Some recipes insist that you sieve the fruit juice but we like the texture of a thicker not as smooth curd.  It also saves time and washing up.

Lemon and lime Curd

115g /4 oz butter

3 eggs

grated rind and juice of 2 lemons

grated rind and juice of 2 limes

225g /8oz castor sugar                (makes 2 X 450 grms/ 1 lb jars)

Set a heatproof mixing bowl over a large pan of simmering water. Add butter.

Lightly beat the eggs and add them to the butter.

Add the lemon and lime rinds and juices, then add the sugar.

Stir the mixture constantly until it thickens. Pour into sterilized jars. The curd will

keep in the fridge for up to 6 weeks, not that it ever last that long before being eaten.
(see photograph on previous blog entry 'Inspired by our European adventures') 

Spread on toast or muffins and scones and watch your popularity increase.  I sent a small jar back to Melbourne with my older daughter to ensure she visits us again. ;)