Plum Curd

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 […]