If you love lemon curd then wait till you try Barker’s of Geraldine’s delicious lime curd!

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Citrus lovers are in for a treat with the release of Barker’s of Geraldine’s latest delicious product, New Zealand-squeezed Lime Curd.

With a buttery yet refreshing taste, the sensational new curd flavour is made from Gisborne-grown limes which are squeezed on-site at Barker’s in Geraldine.

Full of flavour, it joins Barker’s two other delectable products in this popular range – NZ-squeezed lemon curd and passionfruit curd.

As well as being fantastic on toast, Barker’s Lime Curd is also perfect for baking.  Try making lime-inspired tarts, muffins and desserts (see Steamy Lime Pud recipe below).

Barker’s of Geraldine NZ-squeezed Lime Curd is available in selected New World and PAK’nSAVE supermarkets nationwide and can be found in the jam aisle, RRP $4.10.

Barker’s of Geraldine continues to support New Zealand fruit and vegetable growers, with its extensive varieties of jams, chutneys, spreads and syrups. For more information, and to view the full product range, including many wonderful recipes, visit www.barkers.co.nz.

Steamy Lime Puds

Ingredients: Makes 8

• 1 Jar (370g) Barker’s NZ Lime Curd
• 1 cup plain flour
• 1 tsp baking powder
• 2 tsp grated lime zest
• ½ cup caster sugar
• 100g unsalted butter
• ¾ cup milk
• 2 eggs
• 2 Tbsp oil for greasing
• You will need 8 x ½ cup capacity ramekins


• Pre heat oven to 200°C fan bake. Grease the sides of each ramekin with oil.
• Spread the lime curd into the bottom of each ramekin and stand them in an ovenproof dish filled with warm water (to come half-way up the sides of the ramekins).
• Sift flour and baking powder into a bowl and stir in the lime zest and sugar.
• Cut the butter into small pieces and, using your fingertips, rub the butter into the flour mixture.
• Beat the eggs and milk together, make a well in the flour mixture and stir in the egg mixture to form a batter.
• Pour the batter over the lime curd in the ramekins, distributing it evenly.
• Cover the ovenproof dish with foil, leaving room for the mixture to rise.
• Bake for 40 – 45 minutes. Turn out each pudding onto a serving plate. Top with a dab of whipped cream and fruit.

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