Banana Curd
I have made this a few times, keeps about 3-4 months in the refrigerator, goes well as a filling in cakes, or on scones, muffins,fesh bread or whatever takes your fancy!!!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
- 4 eggs
- 1 1/2 cups caster sugar
- 4 large bananas (ripe but not spoiled)
- 0.28 lb butter
- 1 lemon (using the juice and grated rind)
- Carbohydrate 323.487203900341 g
- Cholesterol 292.66260674 mg
- Fat 107.32645596596 g
- Fiber 0 g
- Protein 17.2985498406 g
- Saturated Fat 67.925572014048 g
- Serving Size 1 1 kg (917g)
- Sodium 1246.053774336 mg
- Sugar 323.487203900341 g
- Trans Fat 7.431892935208 g
- Calories 2268 calories
Mash the banana, using a wooden spoon oR fork. Melt the butter slowly in a heavy based pan, then add the sugar, bananas, lemon rind and juice. Cook for 10 minutes. Beat the eggs with a wooden spoon, then gradually beat in 3 tablespoons of the banana mixture, (doing this; perevents the eggs from curdling.). Pour onto the remaining banana mixture, stirring constantly, until the mixture thickens and is thick enough to coat the back of a spoon; but do not boil. Pour into hot sterilized jars and seal.
