Blood Orange Curd Recipe

In a small saucepan, add the orange juice and sugar.

Heat on medium until it starts to boil.

In a small bowl, add the cornflour and water and mix until the cornflour has fully dissolved.

Add this mix to the boiled syrup and continue cooking for a further 2-3 minutes until thickened, whisking constantly.

Once the cornflour has cooked off and the mixture has thickened significantly, take it off the heat.

Immediately whisk in the egg yolks quickly, followed by the butter.

Whisk until everything has melted and is totally incorporated.

Pour into an airtight container and cover the surface with a little cling film to prevent a skin forming. Alternatively, pour into a sterilised jar, cover with the lid and turn upside down and leave to cool to seal.

Allow to cool totally before refrigerating. Can be kept for up to 5 days in the fridge or 3 months in the freezer.