Plum and ginger combine for a delicious trifle recipe.
Heat the plums and sugar in a saucepan until the plums soften. Remove from the heat and set aside.
For the custard, beat the yolks, sugar and flour together in a bowl. Meanwhile bring the milk and ginger juice up to the boil. Pour the warmed milk onto the egg mixture and beat until well combined.
Pour the mixture back into a clean saucepan, and cook over a medium heat, stirring constantly until it’s thick enough to coat the back of a spoon. Remove from the heat, cover and chill in the fridge until cold.
Fold the cream into the custard until well combined.
To assemble the trifle, place the cake chunks in the bottom of a large trifle dish, pour over the rum, spread over a layer of apricot jam and cover with the fruit.
Pour the custard over the fruit and top with whipped cream, stem ginger, cinnamon and hundreds and thousands.
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