Banana Curd

Heard of Lemon Curd?  Well this is the banana variety.  My grandmother used to make this.  It is not a long keeping spread - a few weeks (6-8 say) and preferably in the fridge or cold safe.  New Zealanders eat a lot of bananas - so we have a lot of bananas getting over-ripe from time to time too.

Last week I bought 5 kg of bananas for 50p, put most of them in the drier, and reserved the over-ripe and damaged ones for banana bread.   Somewhere in the middle of a thought process a memory fought its way to the surface and I had to go on a quest .... for an old diary that had the 'other' childhood recipes.  And here it is:

Banana Curd

Set up a double-boiler - basin over a pot of boiling water.

In the basin melt together:
2 oz caster sugar
2 oz butter
juice and zest of half a lemon
juice and zest of quarter an orange
1" stick of cinnamon & 3 cloves (ground)

Add 2 beaten eggs and cook stirring for a couple of minutes
Add 10 mashed bananas, reduce the heat to a simmer and cook for a further 10-15 minutes.

Pot is up in small pre-warmed jars and cover and seal.  You can eat this straight away so have some freshly made bread handy.