Easy to assemble, this showstopper of a pudding makes good use of September’s favourite fruit, the plum. A fiery trio of ginger biscuits, ginger cordial and crystallised ginger complements the juicy plums and toasted almonds beautifully. Best made and frozen to serve within 24 hours – if kept frozen for any longer, it may take a little longer to soften.
Recipe: plum, ginger and almond ice cream cake
A fiery trio of ginger biscuits, ginger cordial and crystallised ginger complements the juicy plums and toasted almonds in this delicious summer-autumn dessert .
Published: August 23, 2022 at 12:50 pm
Ingredients
- 300g plums ripe plums, stoned and chopped into quarters
- 100g sugar
- 3tbsp ginger cordial or ginger wine
- 350ml double cream cold
- 200g ginger biscuits chopped small
- 80g toasted flaked almonds
- 40g crystallised ginger or use stem ginger, chopped small
Method
Step 1
Preheat the oven to 180ºC.
Step 2
Place the plums in a large baking dish and sprinkle all over with half the sugar and half the ginger cordial. Bake in a hot oven for 15–20 minutes, until soft and syrupy. Remove from the oven and cool. Blend to a smooth purée and keep to one side.
Step 3
Whisk the cream with the remaining sugar and ginger cordial, until voluminous, enough to hold soft peaks.
Step 4
Line a 900g loaf tin with some greaseproof paper.
Step 5
Begin by layering up with the ingredients, alternating with a layer of crushed ginger biscuits, then cream, then plum purée and almonds. Repeat in layers until you have used up all of these ingredients.
Step 6
Cover and freeze for at least three hours before serving.
Step 7
Turn out on to a plate (gently tug the sides of the greaseproof to help with this), and top with the chopped crystallised ginger or stem ginger to serve.
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Gill Meller
