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Tudor curd cakes

Last week I made the Tudor curd cakes I mentioned in this post. I made them to take to a gathering of former school-friends, and I was in a hurry and forgot to take photos. But they looked very much like the photo on the recipe page.

And though at the time I shared a link to the recipe, I made a few adjustments, so I thought I’d share them with you.  I didn’t have orange flower water or rose water (which were common in Tudor times) .  I couldn’t be bothered going out to shop for them so I zested the peel of a lemon, and added the juice of half a lemon. I also used sultanas and currants as the dried fruit. They ended up having a faint lemon flavor which was very pleasant.

My friends enjoyed them and several people asked for the recipe, which I always think is a good sign. And I would definitely make them again.