Apple and ginger and cinnamon go together like scones and curd and afternoons alone at home. Pretty darn well that is.


200g plain flour
1,5 tsp baking powder
1,5 tsp cinnamon
1,5 tbsp dark muscovado sugar
50g cold butter, diced
1 dl milk
1 egg
  1. Mix all the dry ingredients together.
  2. Rub the butter quickly into the flour mixture, until it resembles breadcrumbs.
  3. In a separete bowl, beat the egg and whisk together with milk.
  4. Pour the egg milk on the dry ingredients and stir just until all ingredients come together. Do not over beat!
  5. Turn the dough out on floured surface and knead just a few times to bring it together.
  6. Press the dough to a disc, ca. 3 cm thick.
  7. Cut out rounds with a cookie cutter or similar and place them on baking tray lined with baking paper.
  8. Bake in 200°C ca. 15 minutes.


600g apples, peeled, cored and chopped
2 tbsp grated fresh ginger
0,5 dl lemon juice
0,5 dl water
2 cinnamon sticks

150g unsalted butter
500g sugar
1dl water
5 eggs beaten
  1. Put the apples and grated ginger into a pan with water, lemon juice and cinnamon sticks.
  2. Cook until apples turn soft. Rub through a sieve.
  3. Put the apple purée together with butter, sugar and water into a heatproof bowl over a pan of simmering water (or into a double boiler).
  4. As soon as the butter has melted, whisk in the beaten eggs.
  5. Stir the mixture over a gentle heat until it gets creamy and thick.
  6. (The temperature should reach 82–84°C on a sugar thermometer, and it takes ca. 10-15 minutes.)
  7. Pour into warm, sterilised jars.


  1. Thanks for the recipe. The curd looks so good and easy to make. I must try this, perfect for autumn!!!