An easy autumnal trifle from ” Cook Simple” by Diana Henry.
Ingredients
- 500 g damsons or plums halved and stoned
- 75 ml water
- 100 g soft light brown sugar
- 1/2 knob preserved ginger in syrup, finely chopped plus 1 tbsp ginger syrup from the jar
- 150 g Ginger biscuits plus 2 extra biscuits for decoration
- 40 ml whisky
- 55 g walnuts Roughly chopped, plus a few for decoration
- 450 ml double cream
- 6 tbsps greek yoghurt
- 6 tbsps icing sugar
Servings:
Instructions
- Put the plums and water in a pan with the brown sugar and chopped ginger. Bring to the boil, stirring to dissolve the sugar. Simmer for 15-20 minutes depending on the ripeness of the plums. The plums should completely collapse and the mixture should be quite thick.
- If your mixture is too runny keep simmering and it will thicken as it reduces. Add the ginger syrup and leave to cool completely.
- Roughly break up the ginger biscuits. Sprinkle the whisky on them and mix with the walnuts. Whip the cream, beating in the yoghurt, and add the icing sugar.
- Layer the components in a large glass bowl or small glasses, finishing with some cream. Cover and refrigerate for a couple of hours or until the next day.
- Just before serving, sprinkle over the reserved ginger biscuits and walnuts.
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