Sue's Recipes and Other Stories

Plum and Ginger Trifle (6)

Ingredients

500g damsons or plumshalved and stoned
75ml water
100g soft light brown sugar
1/2 knob preserved ginger in syrup, finely choppedplus 1 tbsp ginger syrup from the jar
150g Ginger biscuitsplus 2 extra biscuits for decoration
40ml whisky
55g walnutsRoughly chopped, plus a few for decoration
450ml double cream
6tbsps greek yoghurt
6tbsps icing sugar

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.