Roasted Plum Trifle
Make the most of your plums with this trifle recipe showcasing layers of juicy roasted plums, custard and whipped cream.
- No plums? Try with peaches, nectarines, cherries or apricots. You could also use fresh chopped strawberries - no need to bake them.
- No honey? Swap for maple syrup.
- Vegan? Make a vegan custard from dairy free milk (oat, soy, almond..), a touch turmeric for colour, vanilla for flavour and cornflour to thicken. Use vegan whipping cream for the whipped cream topping.
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
200 g Plums
2 tbsp Honey
For the custard:
3 Egg yolks
40 g Caster sugar
2 tsp Corn flour
190 ml Milk of choice
1 tsp Vanilla extract
For the whipped cream:
100 ml Whipping cream
For the topping:
2 tbsp Flaked almonds
- Preheat the oven to 180 C/160c fan/4 gas mark. Cut the plums in half and remove the stones. Place the plums in a baking dish and drizzle the honey all over. Bake for 10 minutes, until tender and juicy.
- In the meantime, make the custard. Add the egg yolks, cornflour and sugar into a mixing bowl. Add the milk and vanilla into a small pan and bring to a simmer. Whisk the yolks and sugar together, then gradually pour the hot milk mixture onto the yolk mixture, whisking constantly. Pour the mixture back into the pan. Heat gently, stirring with a whisk, until the custard is thickened, but before any lumps form. Set aside to cool.
- For the whipped cream layer, simply add the whipping cream to a mixing bowl and whisk with an electric mixer until light and fluffy. Set aside in the fridge until ready to use.
- When all your layers have cooled down, start building your trifles. Take two up-cycled jam jars or small glasses and divide the plums inside each one. You can keep a couple to decorate the trifle tops.
- Now pour the custard over the plums and top with a generous scoop of whipped cream. Add the reserved plums and top with flaked almonds.
How to store
Store the trifles in the fridge for up to 2 days.