Raspberry curd

"I would really appreciate a recipe for raspberry curd," writes Liz Alexander, from Burghfield Common, Berkshire. "I have seen it occasionally in farm shops but I have been unable to pin down a method." Again, Sue Lawrence came up trumps with this lovely preserve, adapted from her Book of Baking (Headline; £20). "I use the microwave method for cooking curd," says Sue, "but you can easily do it over a pan of simmering water, stirring until thick."

• Vegetarian

Preparation time :	10 minutes
Cooking time :	10-20 mintues, plus cooling
Total time :	20-30 minutes, plus cooling

Makes: Makes 2 x 350g jars

Ingredients

175g raspberries
100g butter
200g granulated sugar
Finely grated zest of 1 lemon
150ml freshly squeezed lemon juice (about 4 lemons)
3 large eggs, lightly beaten

Method

1. Purèe the raspberries in a food processor then set aside.
2. Place the butter, sugar, lemon zest and juice in a microwaveable bowl and microwave, uncovered, on high, for 4-5 minutes, stirring once, until the butter is melted and the sugar is dissolved. If you don't have a microwave, put the ingredients in a bowl and place over a pan of simmering water. Stir over a gentle heat until smooth; this will take about 5 minutes. Either way, let the mixture cool a little.
3. Put a sieve over the butter and sugar mixture. Put the eggs and raspberry purèe into the sieve and push through into the bowl. Stir well. Return to the microwave and cook for 5-6 minutes or until the curd begins to thicken, removing every minute and whisking madly to prevent scrambling. It should have the consistency of lightly whipped cream (it will firm up on cooling). If you don't have a microwave, put the bowl again over the pan of simmering water and stir over a gentle heat for about 15 minutes or until the curd reaches the consistency of lightly whipped cream.
4. Spoon the curd into two warm, sterilised, 350g jars. (To sterilise jars, wash in hot, soapy water, rinse, then dry in a low oven; alternatively, put through a dishwasher cycle, then dry in a high microwave for 1½ minutes.) You might have a little curd leftover for your morning toast. Cover the jars when cold and refrigerate for up to four weeks. Serve the curd with freshly baked scones or hot crumpets.