Passion fruit curd from Modern Pressure Cooking: The Comprehensive Guide to Stovetop and Electric Cookers, with Over 150 Recipes (page 340) by Catherine Phipps

  • caster sugar
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  • passionfruit
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  • EYB Comments

    Correction: The mixture will look slightly curdled after pressure cooking, that is exactly right at this stage. Push the contents through a sieve and give a quick whisk. Leave to cool or immediately transfer to a sterilized jar. It will keep in the fridge for several weeks. - See book's first note for full errata and see book for variations of this recipe.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Correction: The mixture will look slightly curdled after pressure cooking, that is exactly right at this stage. Push the contents through a sieve and give a quick whisk. Leave to cool or immediately transfer to a sterilized jar. It will keep in the fridge for several weeks. - See book's first note for full errata and see book for variations of this recipe.

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