500 g (1 lb.) ripe red plums
1 tbsp. soft light brown sugar
½ tsp. ground cinnamon
½ orange, juiced
150 g (5 oz.) amaretti biscuits
500 ml (17 fl. oz.) full-fat milk
1 vanilla pod, split in half
125g (3oz) caster sugar
4 large egg yolks
1 tbsp. corn flour
½ unwaxed lemon
100ml (3½ oz.) ginger wine
1 x 284ml pot double cream
edible silver balls or toasted flaked almonds, to decorate
Preheat the oven to Gas Mark 5, 190º C, fan 170º C. Cut the plums in half, remove the stones and arrange (cut side up) in a single layer in an ovenproof dish. Sprinkle with the brown sugar and cinnamon. Pour over the orange juice, cover loosely with foil and bake on the middle shelf of the oven for about 25 minutes or until tender. Remove from the oven and leave to cool.
For the custard, pour the milk into a pan, add the vanilla pod and bring to the boil over a low heat. Remove from the heat and leave to infuse for 10 minutes.
Meanwhile, put the sugar, egg yolks and corn flour into a bowl and whisk until combined. Heat the vanilla-infused milk until just boiling again and, whisking constantly, pour into the bowl with the egg yolk mixture. Whisk until smooth, then pour the custard back into the pan.
Cook over a low-medium heat for 3-4 minutes until thickened enough to coat the back of a wooden spoon. Strain through a sieve into a bowl. Cover the surface of the custard with Clingfilm to stop a skin forming and leave to cool for 30 minutes.
Arrange 125g (4oz) of the amaretti biscuits in the bottom of the trifle dish (or individual glasses). Spoon the baked plums over the biscuits in an even layer and drizzle over the cooking juices. Spoon the custard over the plums. Cover and chill until set.
For the syllabub, peel 4 strips of lemon zest and squeeze the juice. Mix zest and juice with the ginger wine and sugar. Stir to dissolve the sugar. Cover and set aside for 4 hours.
Strain the ginger wine into a bowl. Whisking constantly, add the double cream in a steady stream until the syllabub thickens and holds its shape. Don’t over whisk or it will curdle. Spoon the syllabub evenly over the top of the trifle.
Top with edible silver balls, toasted flaked almonds and the remaining crushed amaretti biscuits to serve.