Ingredients Jump to Instructions ↓

  1. 400g fresh plums , stoned

  2. 200g sugar

  3. 5g star anise powder

  4. Cinnamon stick

  5. 6 egg yolks

  6. 125g sugar

  7. 40g flour

  8. 400ml whole milk

  9. 25mm piece peeled ginger

  10. 300ml whipped cream

  11. 1 sticky ginger cake-cut into chunks (400g)

  12. Good glug dark jamaican rum

  13. 175g apricot jam

  14. Whipped cream

  15. 75g finely chopped crystallised ginger

  16. Cinnamon powder

Instructions Jump to Ingredients ↑

  1. Stew the plums, sugar, anise and cinnamon until the plums soften a bit, but don’t fall apart. Beat the yolks, sugar and flour together. Meanwhile bring the milk just up to the boil with the ginger juice (get this by putting the ginger in a clean j-cloth and squeezing; the juice will come out). Now pour onto the egg mix, beat well, then put back on the heat until it’s thick enough to coat the back of a spoon. Cover and chill until really cold. Now fold in the whipped cream. Put the cake in the bottom of a large dish, glug on the booze and spoon over the fruit Melt the jam with a little water and spoon over the cake and fruit. Spoon on the custard, top with whipped cream and decorate in a fantastically arty way with ginger pieces and a dusting of cinnamon or 100s and 1000s if you fancy.


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