Ingredients

Step by step

1. Preheat the oven to 180°C, fan 160°C, gas 4. Cut each plum into 6 wedges, discarding the stones. Transfer to a large oven dish (you want the plums to fit snugly in a single layer). Add 75ml of the whisky liqueur, the chopped stem ginger and 100ml water. Stir to combine, then scatter over the golden caster sugar. Roast the plums until softened and juicy but still holding their shape – this will depend on the ripeness of the plums, so can range from 25-45 minutes. Stir the plums once or twice during cooking. Remove from the oven to cool completely, but leave the oven on.

2. For the caramelised oats, line a baking tray with baking paper. In a small pan, melt the butter and brown sugar together over a low heat, stirring occasionally. Remove from the heat, add the oats with a small pinch of salt and stir until coated. Spread out on the prepared tray and bake for 20-25 minutes, stirring halfway, until golden and crisp. Set aside to cool completely.

3. Trim the darker edges off the cake and cut into cubes of about 3cm. Use to line the base of a 2-litre trifle dish (about 19cm diameter x 11cm deep), trimming and fitting as necessary to cover the base. Spoon 2 tablespoons of the roasted plum juices into a small bowl and combine with the remaining 25ml of whisky liqueur. Generously brush over the sponge and allow to soak in.

4. Pour the cream into a large mixing bowl, then add the yogurt and stem ginger syrup. Use a balloon whisk to whip until softly whipped (take care not to overwhip). Spoon large dollops of the yogurt cream on top of the soaked sponge, alternating and layering with the roasted plums and the caramelised oats to fill the trifle bowl. Chill for up to 4 hours ahead, then scatter with the lemon zest, if using. Drizzle over more of the plum roasting juices, if liked. Any leftovers will keep for up to 2 days in the fridge, covered.