Gooseberry & Elderflower Curd (featuring Bruno) - Crumbs

An absolutely deliciously dreamy fruit curd made with gooseberries from Claire's allotment. Good on (almost) everything. Just ask Bruno. What are you all cooking at the moment?

Full recipe:

400g gooseberries
50ml elderflower cordial
125g unsalted butter
300g caster sugar
3 large eggs
1 egg yolk
Sterilised jars

Top and tail the gooseberries, wash and place in a medium sized sauce pan. Add the elderflower cordial, and slowly simmer the gooseberries, until they lose their shape - it takes about 10 minutes. While they are cooking, place the butter (cut it into about three or four even-sized lumps) and sugar into a glass bowl and place it over a saucepan of hot water.
Sieve the gooseberries (to get rid of the seeds) into the glass bowl and put the saucepan over a low heat. Gently heat until the butter melts. Stir.

In a cup beat the eggs and egg yolk with a fork. Remove from heat and let cool until the mixture is cool enough to stick your finger in, so the eggs don't scramble when you add them. Whisk the eggs into the mixture and gently heat. Keep heating and whisking until the curd thickens - this will take between 10-20 minutes. You want to do it slowly so the eggs don't scramble. If they start to, remove from the hob and whisk furiously to cool.

Pour the curd into sterilised jars and seal. Use the curd within four weeks; once opened, keep in the fridge and use within a week.

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Claire & Lucy xx