Honey and Blackberry Curds

Introduction: Soft fresh curds sweetened with honey and folded through with wild blackberries, a naturally sweet dessert from Ireland’s hedgerows and dairies.

Cultural Background: Blackberries are among the most consistently gathered wild fruits in Irish tradition, and curds sweetened with honey draws directly on the same dairy technique and sweetener described for the Breakfast section’s curds and whey; combining the two into a fruit-and-dairy dessert is a plausible, simple extension of both well-attested foods.

Tips: Use very fresh curds for the best texture; the dish is simple enough that ingredient quality matters a great deal. Handle the blackberries gently when folding them in, so they don’t fully break apart and turn the curds pink throughout.

Variations: Other wild hedgerow fruits such as bilberries can be substituted for blackberries depending on season. Not vegan as written, due to the dairy curds.

Storage: Refrigerate covered for up to 2 days.

Reheating: Not applicable; served cold or at room temperature.

Nutrition: Per serving (approx.): 160 kcal, 7 g protein, 22 g carbohydrate, 5 g fat, 3 g fibre.

FAQs:

Q: Can other berries be used?

A: Yes, bilberries, raspberries or other wild hedgerow fruits available in early Ireland can be substituted depending on the season.

Q: Is this dish attested directly in early sources?

A: The individual components – honeyed curds and gathered wild berries – are both well attested; their specific combination here is a plausible, simple reconstruction rather than a directly named period dish.