Raspberry Curd

Ingredients - makes one jar

150g frozen raspberries  

50ml lemon juice  

45g unsalted butter  

80g caster sugar 

1 tsp cornflour 

1 large egg + 1 large egg yolk 

Method 

I made this the day before I made the loaf cake so it had time to fully cool and set. First make the raspberry sauce. Place the raspberries in a large saucepan and cook them over medium heat for 5-8 minutes until they've completely softened and released their juices. Press the cooked raspberries through a sieve placed over a jug to get rid of the seeds. You should get about 80ml of thick raspberry sauce.  

Make the curd base. Combine the egg, egg yolk and sugar in a small saucepan and whisk until it is smooth. Add the cornflour and whisk again until smooth. Add the lemon juice and whisk it in, then whisk in the thick raspberry sauce. Add the cubed butter and place the saucepan over medium-low heat, stirring constantly for 7-10 minutes until it thickens up. It should be 85 degrees on a thermometer and will just start to bubble.  

Once thickened, remove from the heat and pour the raspberry curd into a sterilised jar. Allow it to cool completely, then chill it in the fridge for at least 2 hours or until completely set.