Name: Plum And Lemon Pudding
Ingredients: 4 Lemons; zest and juice; 8 Egg yolks; 4 Whole eggs; 8 oz Caster sugar; 6 oz Unsalted butter; softened; 8 oz Plums; (plus an extra 3oz; ; caster sugar)

Contrary to what might be expected, I look back on experiences that at the time seemed especially desolating and painful, with particular satisfaction. Indeed, I can say with complete truthfulness that everything I have learned in my seventy five years in this world, everything that has truly enhanced and enlightened my existence, has been through affliction and not through happiness, whether pursued or attained... This, of course, is what the Cross signifies. And it is the Cross, more than anything else, that has called me inexorably to Christ.

Malcolm Muggeridge

CATEGORY	CUISINE	TAG	YIELD
Eggs		Chef, On, A, Shoestring	1	servings

INGREDIENTS

4		Lemons; zest and juice
8		Egg yolks
4		Whole eggs
8	oz	Caster sugar
6	oz	Unsalted butter; softened
8	oz	Plums; (plus an extra 3oz
		; caster sugar)

INSTRUCTIONS

Place 6 yolks and 4 whole eggs in a bowl. Add zest and juice of 4 lemons
and whisk together. Whisk in 8oz of sugar.
Place in a saucepan on stove and bring to the boil. Add half of the butter
and continue whisking until the mixture starts to thicken. Add remaining
butter and continue whisking on heat for 3 minutes.
Remove and allow to cool, whisking from time to time.
Poached plums: Cut plums in quarters and place in saucepan with very little
water and 3oz caster sugar. Simmer gently until soft for 3-4 minutes. Drain
off water and let stand.
In a glass dish place plums and cover with warm lemon curd. Cool and place
in refrigerator to set. To serve, decorate with a sprig of mint.
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