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Spiced Plum Trifles
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A fantastic alternative to Christmas pudding.
8 large plums, quartered, stones removed
3 tbsp caster sugar
1 vanilla pod, halved lengthways
Piece of lemon rind, pared
2 cardamom pods
2cm piece root ginger, peeled
250g Madeira cake, cut into cubes
250ml tub Waitrose Spiced Plum and Rum Cream
25g shelled pistachios, roughly chopped
For the custard:
284ml carton double cream
3 egg yolks
2 tsp cornflour
25g caster sugar
-Year-Old Madeira is a good match. Its rich fruit flavours and clean acidity work with the sweetness of the trifles.
Typical values per serving:
This recipe was first published in November 2007.