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Plum, ginger and muscovado trifle
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For the sponge cake:
110g unsalted butter, softened
110g caster sugar
110g self-raising our, sifted
2 eggs, beaten
2 tbsp whole milk
50-100ml sherry, to taste
For the roast plums:
900g plums, halved and stoned
2 knobs stem ginger, very finely chopped, plus 2 tbsp of the syrup
25g dark brown muscovado sugar
For the custard:
4 large egg yolks
40g light brown muscovado sugar
30g corn flour
200ml whole milk
300ml double cream
1 tbsp vanilla extract
For the cream topping:
300ml double cream
1 tbsp light brown muscovado sugar
1-2 tbsp sherry
handful crystallised ginger, chopped
1. Preheat the oven to 180 ̊C, gas mark 4. For the sponge cake, grease and line a 15cm square cake tin with baking parchment. Beat the butter and sugar in a large bowl, until light and fluffy. Beat in the flour, eggs, milk and a pinch of salt, until well combined, then scrape into the tin. Bake for 25-30 minutes, until risen and golden. Leave to cool for 5 minutes in the tin, then transfer to a wire rack to cool completely.
2. For the roast plums, put the fruit in a deep, parchment-lined baking tray. Sprinkle over the stem ginger, syrup, sugar and 3 tbsp cold water. Cover with foil and bake for 25-30 minutes, until the plums are just soft but still holding their shape. Set aside to cool and reserve any syrupy juices.
3. For the custard, put the egg yolks, sugar and corn flour in a large bowl and mix well. Heat the milk, cream and vanilla in a large saucepan until just before boiling, then take off the heat and slowly pour it over the sugar and egg mixture, whisking continuously. Return to the pan and whisk over a medium-low heat for 2-3 minutes, until thickened. Whisk out any lumps that appear. Pour into a large bowl and cover the surface with clingfilm. Leave to cool completely, then chill until needed.
4. To assemble, cut the cake into fingers or squares and arrange over the base of a trifle dish. Drizzle over the sherry, then arrange the plums around the side of the dish. Drizzle with the plum syrup, then spoon over the custard. Finally, lightly whip the cream with the sugar and sherry, then spoon over the top. Scatter with the crystallised ginger to serve.
Typical values per serving:
This recipe was first published in November 2016.