PASSION FRUIT CURD

Prep time 15 mins Cooking time 15 mins Makes 250ml 4 large passion fruit 120g butter 280g caster sugar 4 eggs, lightly beaten Halve the passion fruit and scoop the pulp out into a heatproof bowl. Add the butter, caster sugar and eggs. Stir to combine and place the bowl over a saucepan of simmering water. Stirring constantly, gently heat the mixture until it thickens enough to coat the back of a spoon. Remove from the heat and allow to cool. It will thicken slightly more on cooling. Decant into a 250ml sterilised jar and store in the fridge for up to three weeks. The curd is delicious on top of a pavlova or served with yogurt.