As wonderful as this is to eat piled on top of fresh white bread, it is exceptional sandwiching a Victoria sponge, dolloped over muffins and pancakes, or poured into a cooked and cooled pastry case.
Recipe posted by Nigella
PASSIONFRUIT CURD
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Ingredients
Switch to Cup Measures- 11 passionfruit
- 2 large eggs
- 2 large egg yolks
- 150 grams caster sugar
- 100 grams unsalted butter
Method
- Put the seeded pulp of 10 of the passionfruit into the processor and blitz just to loosen the seeds. Strain into a jug or bowl.
- Beat the eggs, egg yolks and sugar together.
- Melt the butter over a low heat in a heavy-based pan, and when melted stir in the sugar-egg mixture and the passionfruit juice, and keep cooking gently, stirring constantly, until thickened.
- Off the heat, whisk in the pulp - seeds and all - of the remaining passionfruit, let cool slightly, then pour into a 350ml jar. Keep in the fridge.
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