Plum and Ginger Trifle

For a trifle with a twist, try your hand at Simon Rimmer's fruity plummy pud, flavoured with ginger and Jamaican rum
By Simon Rimmer
Plum and Ginger Trifle
  • Rating:
  • Serves: 6
  • Cook Time: 20 minutes
  • Prep Time: 40 minutes
  • Effort: medium


For the fruit

  • 400 g plums, stones removed, halved
  • 200 g caster sugar
  • 1 tsp ground star anise
  • 1 x 3cm cinnamon sticks

For the custard

  • 2.5cm ginger, grated
  • 400 ml milk
  • 6 egg yolks
  • 125 g sugar
  • 40 g plain flour
  • 300 ml whipped cream

For the sponge

  • 1 x 400 g sticky ginger cakes, cut into 3cm chunks
  • 25 ml dark Jamaican rum
  • 175 g apricot jam
  • 2 tbsp water

For the topping

  • 350 ml whipped cream
  • 175 g crystallised preserved stem ginger, finely chopped
  • ground cinnamon, for dusting


1. Place a frying pan over a moderate heat, and when hot, add the halved plums. Cook for about 5 minutes, until they're just beginning to soften.

2. Sprinkle over the sugar and add the star anise and cinnamon. Continue cooking until the plums start to leave their juices, but still keep their shape. Set aside.

3. For the custard, squeeze the ginger with your hands to extract the ginger juice. Bring the milk to the boil with this juice.

4. While the milk is heating, whip the yolks, sugar and flour together until thick and creamy.

5. Pour the scalded milk onto the egg mixture and stir well. Return the custard to the pan and cook over a gentle to moderate heat until thick enough to coat the back of a spoon. Cover and leave to cool.

6. Transfer the custard to the fridge and thoroughly chill before folding in the whipped cream.

7. Scatter the cake pieces over the bottom of a large serving bowl. Moisten with the rum and spoon over the softened plums and any juices.

8. Melt the jam with a little water and spoon over the cake and fruit in the bowl.

9. Dollop over the custard, top with whipped cream and decorate with sugared ginger pieces and a dusting of cinnamon.

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