This is a great way to use up your egg yolks left over from making meringues (see page X). Use it to sandwich a classic sponge together with lashings of whipped cream, dollop over ice cream, or smear over a classic cheesecake.
300ml plum puree*
6 egg yolks
1 cup sugar
125g butter, chopped
Whisk together the egg yolks and sugar before adding the remaining ingredients.
Microwave for 45 seconds and then whisk for the same amount of time. Repeat this two more times until the curd is bubbling. Pour into sterilised jars and seal.
*To make the puree simply blend stewed or raw plums, making sure to remove their stones.