Handmade Curds and English Honey
Five jars sit on this shelf: lemon, orange and lime curd, alongside Pure English Honey and Hot Chilli Honey. The curds are cooked in small batches in the jam kitchen at The Old Rectory in Dauntsey, and the honey comes from hives kept in and around the same Wiltshire village. If you came here looking for a proper lemon curd rather than the long-life sort, or for English honey with a name and a postcode behind it, you are in the right place.
What is in this collection
- Lemon Curd 270g, the sharp classic and the one most people come for
- Orange Curd 270g, softer and rounder than the lemon
- Lime Curd 270g, the most aromatic of the three
- Pure English Honey 270g, raw and unpasteurised, from hives in and around Dauntsey
- Hot Chilli Honey 270g, honey with a chilli warmth, made for drizzling
Everything here is made in small batches and jarred by the same team that makes the jams and preserves and the marmalade range. The kitchen holds a five out of five food hygiene rating from Wiltshire Council, and the wider range runs to more than a hundred seasonal varieties across the year, so what sits on this page in January is not always what sits here in July.
How the three curds differ
Curd is a different thing from jam, and the difference is worth knowing before you buy. Jam is fruit and sugar cooked to a set. Curd is built on citrus juice and zest and is traditionally enriched with eggs and butter, which is why it is softer, richer and more spoonable, and why it tastes sharper than a jam of the same fruit. Check the jar label for the exact ingredients and storage guidance.
Lemon is the sharpest of the three and the most useful in baking, because that acidity cuts through cream, butter icing and sweet pastry. Orange gives you the same texture with a gentler, sweeter citrus note, which suits people who find lemon curd too tart. Lime is the most fragrant, with a clean finish that works well in anything cold, from cheesecake to a folded cream.
What to do with a jar of curd
Toast and crumpets are the obvious answer, and no one is going to argue with a warm scone and a spoonful of lemon curd. The jar earns its keep elsewhere, though.
- Fold it through lightly whipped cream for a fool that takes two minutes
- Use it as the filling in a Victoria sponge or a Swiss roll
- Spoon it into blind-baked pastry cases for a quick curd tart
- Stir it through thick yoghurt, porridge or rice pudding
- Ripple it through softened vanilla ice cream before refreezing
- Loosen it with a squeeze of juice and pour it over pancakes
Orange and lime curd both work in the same recipes, so if you want a lemon meringue pie with a twist, swap the fruit and leave the method alone.
Pure English Honey and where it comes from
Our honey is kept by beekeeper Stephen Auty of Southern Counties Honey, with hives in and around Dauntsey, and it is extracted at Great Somerford a few miles up the road. It is raw and unpasteurised, which means it has not been heat treated to keep it clear and pourable on the shelf. That is the whole point of buying honey from a named beekeeper rather than a blend of unknown origin.
Raw honey behaves differently from the squeezy sort. It will often turn cloudy and then set firm over the weeks after you open it. That is crystallisation, it is completely normal, and it is a sign the honey has not been processed to prevent it. Stand the jar in a bowl of warm water for a few minutes and it will loosen again.
Hot Chilli Honey, and what it goes with
Hot honey has gone from novelty to store cupboard staple in a few short years, and for once the fuss is deserved. The sweetness and the heat arrive one after the other, which makes it a natural finishing drizzle rather than a cooking ingredient.
It belongs on a pizza, especially a pepperoni or a plain margherita. It works on fried chicken, halloumi, roast carrots, roast squash and sausages, and it is very good over a soft goat's cheese or a wedge of blue on a board, next to a jar of fruit for cheese. A spoonful also lifts a cheese toastie in a way that feels slightly unfair.
Keeping curd and honey at their best
Curd wants the fridge once opened, and a clean spoon every time. Honey does not. Keep honey in a cupboard at room temperature, away from the hob and out of direct sun, and never in the fridge, which speeds up setting. Follow the guidance printed on each label, since best before dates vary by batch.
Frequently asked questions
What is the difference between lemon curd and lemon jam?
Jam is fruit and sugar cooked to a set. Curd is based on citrus juice and zest and is traditionally made with eggs and butter, so it is softer, richer and sharper than a jam.
Does lemon curd need to be refrigerated?
Yes, once the jar is open. Keep it in the fridge, use a clean spoon and follow the timing printed on the label.
Why has my honey gone solid or grainy?
It has crystallised, which is normal in raw, unpasteurised honey. Stand the jar in warm water for a few minutes to bring it back to a pouring consistency.
Where does your honey come from?
From hives kept in and around the village of Dauntsey in Wiltshire by beekeeper Stephen Auty of Southern Counties Honey, extracted at Great Somerford.
What do you use hot chilli honey for?
Drizzle it over pizza, fried chicken, halloumi, roast vegetables or a soft cheese. It is a finishing honey rather than a cooking one.
Ready to order
Pick a single jar or make up a set. Curd and honey both travel well as presents, so they turn up often in our gift sets, and the lemon curd is a regular in our best sellers. Every jar is made and filled by the same small team in Wiltshire.
