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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 10 |
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Handwritten for my grandmother by her friend Alice, dated as 1959. Original recipe does not give yeild amount, so I am guessing. Use passionfruit butter the same as lemon butter on toast or to fill tartlets. Keep in the fridge for up to 2 weeks. Ingredients:
1/2 cup fresh passion fruit pulp, keep the seeds in |
2 tablespoons butter, melted |
2 eggs |
8 ounces white sugar |
Directions:
1. Mix all the ingredients together in a glass bowl.
2. Place bowl over a pot of boiling water, but don't let the base touch the water.
3. Stir constantly until a thick custard like consistancy is reached.
4. Let cool and place in a container, or place in hot steralised jars for longer shelf life.
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