GOOSEBERRY & ELDERFLOWER CURD
Ingredients – makes 4 250ml jars
450g gooseberries, topped and tailed
200ml elderflower cordial
125g grass-fed butter, diced
250g granulated sugar
4 organic free range eggs, beaten
Place the gooseberries in a heavy-based saucepan and pour over the elderflower cordial. Bring to the boil, then reduce the heat and simmer until the berries are completely soft. Allow to cool a little before blending and then pushing through a fine sieve to remove the pips.
Put the gooseberry puree and remaining ingredients into a bowl and place this over a pan of just simmering water. Stir constantly, this requires some patience, until the mix thickens enough to coat the back of your spoon, then push through a fine sieve again.
Pour into warm, sterilized jars and seal.
Once cold, place in the fridge for up to 2 weeks, but consume within 3 days after opening.