125g chilled butter, chopped into small pieces
155g caster sugar
1 cup of fresh passionfruit juice – I used the juice of 6 small passionfruits, spooned out the mixture then whizzed it in my mini blender and sieved the pulp & seeds out to create the juice. I’m sure you could use a cup of fresh passionfruit juice.
5 egg yolks
Put the butter, sugar, passionfruit juice and egg yolks into a medium sized pan over a medium heat.
Cook for 10-15 minutes, whisking all the time until the mixture thickens. T
Pour into a sterilised jar and chill before using.
Lovely on toast, English muffins or as a cake filling.