• 675ml double cream
• 225ml milk
• 100g muscovado sugar
• 1 ½ tbsp black treacle
• 4 leaves of gelatine

Sour plums

• 400g halves, stoned plums
• 150g caster sugar
• 100ml red wine vinegar
• 200ml red wine
• 1 cinnamon stick
• ½ vanilla pod, cut in half, seeds scraped out
• 1 lemon peel

Method

1. To make the set cream, soak the gelatine in cold water for 4-5 minutes to soften.
2. Pour the milk into a pan and bring to the boil. Mix together the muscovado sugar and black treacle in a bowl and pour on the hot milk. Squeeze out any water from the gelatine leaves and whisk it into the sugar and milk mix. Whisk until the sugar has dissolved and the gelatine has melted.
3. Add the double cream and mix together. Pass through a fine sieve into a jug. Leave it to one side to sit for 5-10 minutes.
4. After this time, skim any surface bubbles. Pour the mix equally into 6 separate serving bowls and place them into the fridge to set.
5. To make the sour plums, bring the sugar and red wine vinegar up to the boil and reduce it down by half.
6. Add the red wine vinegar, the cinnamon stick and vanilla pod and seeds . Bring up to the boil and add the peeled lemon zest and simmer for 4-5 minutes on a low heat.
7. Add the plums to the pan, flesh side down, and remove from the heat. Cover with a lid and leave them to sit and cook in the residual heat for 15-20 minutes.
8. When cooled a little you can cut the plums into smaller pieces and put into a clean container and pour on the cooking liquor. This will keep in a fridge for up to 2 days.
9. To serve, place some sour plums on top of the set muscovado creams and spoon on a little of the poaching liquor. Serve with some ginger biscuits crumbled on the top.