Modern Tipsy Laird Trifle

Serves 4

Ingredients Frangipane base

225g butter, softened 1 vanilla pod, split and seeds scraped out (pod reserved) 225g caster sugar 5 free-range eggs 225g ground almonds 75g whole blanched almonds 50ml Fino sherry

Whipped cream

150ml whipping cream 40g sugar 25ml plum wine

Custard

70ml milk 70ml double cream 2 free-range egg yolks 25g caster sugar 15ml brandy

Plum purée

500g fresh plums (firm, slightly under-ripe) 500g granulated sugar ½ lemon, juiced 10g butter 100ml plum wine 35ml cold water

Method For the frangipane

Beat the butter, vanilla seeds and sugar in a bowl until pale and fluffy. Add the eggs one at a time, beating well each time until fully incorporated. Fold in the ground almonds. Fill a lined 9 inch tart case with the mixture. Top with the blanched almonds. Bake the tart at 160°C for 35-40 mins, or until the surface is pale golden-brown. Allow to cool. Cut into 4 circles with a mousse ring then soak with sherry.

For the whipped cream

Whip together cream, sugar and plum wine. Place in piping bag.

For the custard

Put the milk and cream in a shallow saucepan with the left over vanilla pod. Slowly bring to the boil. Meanwhile, whisk the yolks and sugar in a bowl. Add brandy. When the milk is boiling, pour it onto the eggs, whisking all the time. Then return the whole mixture to the pan and cook over a gentle heat, whisking until thick.

Remove from heat, and allow to cool. Place mix into a piping bag.

For the plum purée

To make the purée wash plums and remove stalks. Cut the plums in half (vertically), then twist to open and remove the stone. Place fruit, lemon juice and water in a large, deep, heavy based pot and bring to the boil, stirring frequently. Reduce heat and simmer until the plums have softened, for about 40 mins. Keep on low heat and add sugar. Stir until sugar has dissolved. Stir in the butter to help reduce frothing. Turn up the heat and stir continuously until the mixture comes to a rapid boil. Continue stirring on high heat until the jam starts to stick to the sides. Then add plum wine, and stir well. Push the mixture through a sieve and pour into clean, sterilised jar until required. To serve, pipe the cream and custard on top of the frangipane, add drops of plum purée, sprinkle with toasted flaked almonds, and add slices of plum and some wood sorrel leaves.