Passionfruit Butter

Passionfruit Butter

Perfect on a Victoria sponge, toast or just by the spoon.



  • 125g Pepe Saya Unsalted Butter, chilled and chopped
  • 155g (¾ cup) caster sugar
  • 180ml (¾ cup) fresh passionfruit pulp
  • 4 egg yolks



  • Combine all ingredients in a medium saucepan over low heat. Cook, stirring, for 10-15 minutes or until the mixture thickens. Transfer to sterilised jars and place in refrigerator for 1 hour to chill.


Recipe by John and Lyndall, Pepe Saya customers

Back to blog