Gooseberry & elderflower curd

I know it counts as heresy in some parts, but I love fruit curds even more than jams, especially when made with sharp fruit. It can be a faff with the traditional method using a bain-marie, but I don’t do it that way anymore. The finest blackcurrant curd I’ve ever had was made by my friend Rachel Baker, who makes the wonderful preserves at withherhands.com. She was kind enough to give me her curd recipe, a faultless, easy method tha