Dollop this divine spread on toast, over fresh fruit, Greek yoghurt or ice cream, or on top of a sponge pudding. Blackberries and strawberries are also suitable for making into curd.

250g fruzio raspberries, thawed
100g caster sugar
3 eggs
1 lemon, zest and strained juice
100g cold butter

Process raspberries to a pulp and pass through a fine sieve into a stainless steel bowl, discarding seeds. Add caster sugar, eggs and lemon juice (reserve the zest) and whisk together until blended. Place the bowl over a saucepan of simmering water (check base of bowl is not touching water) and cook, stirring constantly, until mixture thickens. This will take about 10 minutes. Do not allow mixture to boil and curdle.

Remove bowl from heat. If needed, immediately pour through a fine strainer to remove any lumps. Cut butter into small pieces and whisk into mixture until melted. Mix in the lemon zest then cover and cool – the curd will thicken further as it cools. Raspberry curd will keep in the fridge for up to a week.
Makes about 2½ cup