Sunday, 5 October 2014

passionfruit curd + an exciting announcement!

For those of you who follow me on Facebook, you'll know that I posted a teaser on Saturday, where I mentioned that there are some big changes coming here to butter & jam. These changes are coming very, very soon and I couldn't be more excited. Stay tuned so you don't miss the details, because this is something you do not want to miss!


Whilst having lunch one day, I happened to pick up a cookbook that had been borrowed from our local library. The book just so happened to be a recipe book dedicated to sweets, cakes and desserts and its styling was right up my alley. The pictures were simply styled with a touch of vintage. Double win. Fast forward to half an hour later, I had flipped through the entire book and had bookmarked approximately 23 of the the recipes in the book to try out one day. My mouth was salvivating and my heart rate quickened. Ahem.

I lost count of how many times I verbalised to my poor family that "I love this book so much" and, "can you buy it for me as a Christmas present?" Ahh, recipe books are a thing dear to my heart.

So this brings me to this passionfruit curd. Though this recipe isn't from the recipe book (the recipe in the book called for five egg yolks, and I'm too poor and lazy to use 5 egg yolks in passionfruit curd) this passionfruit curd is inspired from that book.

This passionfruit curd is super, super easy to make and is great on just about anything: yoghurt, icecream, in cheesecakes... possibly even cakes. Or if you're like me, you can eat it straight out of the jar with a spoon. I used tinned passionfruit pulp for my curd but if you're after a stronger, more tart flavour, then I'd suggest you use fresh passionfruit. Either way, this passionfruit curd is something amazing and I promise it will change your life. Okay maybe it won't, but still. Try it. Your tastebuds will thank me.

Passionfruit Curd
Makes 2-3 cups of curd

1 cup passionfruit pulp
2 eggs
3 egg yolks
2/3 cup castor sugar
100g butter, cubed

Combine all the ingredients in a heat-proof bowl and set it over a bowl of simmering water, making sure the bottom of the bowl doesn't touch the water.
Whisk continuously, allow the butter to melt and the mixture to come together. At first the mixture is going to look strange and curdled but just continue whisking. Whisk until the butter melts and the curd becomes thick and glossy, about 15 minutes. Eat with icecream, on fresh white bread, with yoghurt or sandwich between two sponge cakes. Or eat it off a spoon!

Curd keeps in the fridge for up to 2 weeks.

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