One of the most common, versatile and delicious desserts, this recipe uses fresh plums, cinnamon and a zingy ginger custard.


  • 400g fresh plums, stoned

  • 200g sugar

  • 5g star anise powder

  • Cinnamon stick

  • For the custard

  • 6 egg yolks

  • 125g sugar

  • 40g flour

  • 400ml whole milk

  • 25mm piece peeled ginger

  • 300ml whipped cream

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

  • Good glug dark Jamaican rum

  • 175g apricot jam

  • For the topping

  • Whipped cream

  • 75g finely chopped crystallised ginger

  • Cinnamon powder


  • 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

  • 2.

    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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