A lovely alternative to lemon curd, this gooseberry curd is thick, sweet and perfect for spreading on toast, layering in cakes or even just spreading on some thick white bread. It's easy to make, too.
- 675g gooseberries
- 350g golden caster sugar
- 300ml water
- 115g butter
- 3 eggs, beaten
Put the gooseberries into a saucepan with the water and bring to a simmer. Cook for 5 minutes or until thick and pulpy, then pass through a sieve into a bowl.
Put the sugar and butter into a saucepan and heat very gently until the sugar dissolves into the butter. Add the gooseberry mix and stir well. On a low-medium heat, beat in the eggs one at a time.
Stir the mix, on a medium heat, until the curd thickens. Put into sterilised jars and seal. Leave to cool.