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Ingredients

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

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

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

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

Description

For A Trifle With A Twist, Try Your Hand At Simon Rimmer's Fruity Plummy Pud, Flavoured With Ginger And Jamaican Rum

UK TV