Plum and ginger trifle   Print Author: Paul Johnson Serves: 4 Ingredients 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 … Continue reading Plum and ginger trifle