Plum and ginger trifle
Serves: 4
  • Ginger sponge:
  • 225g butter
  • 225g soft brown sugar
  • 225g black treacle
  • 2 eggs
  • 350g plain flour
  • 2 tsp ground ginger
  • 1 tsp cinnamon
  • pinch salt
  • 300ml milk
  • 2 tsp bicarbonate of soda
  • Roast plums:
  • 6 plums, halved and stoned
  • 50g demerara sugar
  • 50g honey
  • Plum jelly:
  • liquor from the roast plums
  • 4 plums, blitzed to a purée
  • 50g caster sugar
  • 4 sheets gelatine
  • Ginger custard:
  • 200g milk
  • 400g double cream
  • 30g stem ginger, grated
  • 10 egg yolks
  • 120g sugar
  • 4 tbsp custard powder
  • Chantilly cream:
  • 100ml double cream
  • 1 vanilla pod
  • 25g icing sugar
  • Honeycomb:
  • 160g caster sugar
  • 25g honey
  • 60g glucose
  • 30ml water
  • 8g bicarbonate of soda
  • Garnish per bowl:
  • ½ fresh plum, sliced
  • 7-8 strips julienned stem ginger
  • ½ roast plum, sliced
  • honeycomb
  1. For the ginger cake, preheat oven to 150C/Gas 2.
  2. Gently warm butter, treacle and brown sugar in a pan until melted.
  3. Whisk in eggs, flour, ginger, cinnamon and salt.
  4. In a separate pan warm milk and bicarb to just below boiling.
  5. Add to the mix, pour into 2 x 900g greased loaf tins, bake 90 mins.
  6. Roast plums - put plums on a baking tray. Sprinkle over sugar and drizzle with honey.
  7. Roast at 180C/Gas 4 for 8 mins until plums are soft but hold their shape.
  8. Leave to cool, reserving liquor.
  9. For the plum jelly, put liquor from roast plums in a pan with plum purée and caster sugar.
  10. Bring to a boil.
  11. Soak gelatine leaves in cold water until soft, squeeze out and stir into plums.
  12. Strain though a fine sieve.
  13. Layer one - divide pieces of sponge and 4 roast plums in serving bowls.
  14. Pour over cooled jelly mix to just cover the sponge.
  15. Set in the fridge.
  16. For the ginger custard, in a pan boil milk, cream and ginger. In a separate bowl, mix yolks, sugar and custard powder with a little milk for a smooth paste.
  17. Add the boiling milk and cream and mix.
  18. Put in a clean pan and stir over a medium heat until thickened.
  19. Put in a bowl covered with cling film.
  20. When cooled to room temperature, spread on top of the jelly in the bowls.
  21. Leave in the fridge to set.
  22. For the Chantilly cream, slice vanilla pod lengthways and scrape out seeds.
  23. Whisk cream with sugar and vanilla seeds until thick.
  24. Spoon or pipe onto the set custard in each bowl.
  25. For the honeycomb, line a deep oven tray with greaseproof paper.
  26. Put all ingredients except the bicarb in a pan and bring to a boil.
  27. Using a sugar thermometer, take the mix to 154C.
  28. Take off heat and quickly stir in the bicarb.
  29. The mix will bubble up - tip it straight out into the oven tray.
  30. Leave to cool and break into bits.
  31. To serve, decorate trifles with slices of fresh plum, baked plum, ginger and honeycomb.
Recipe by appetite magazine at