Recipe:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.