Luscious, ripe plums combine with fragrant cinnamon to create a richly layered dessert destined to become a new classic.
INGREDIENTS 8 SERVINGS
- 2 x 85 g Aeroplane Original Port Wine Flavour Jelly
- 150 grams sponge finger biscuits
- 1 x 1 kg whole plums in juice, stones removed, drained and juice reserved
- 1/2 tspn McCormick Cinnamon Ground
- 750 mL thick custard
- 1 x 300 mL thickened cream, whipped
- 1 tbsp McCormick Cinnamon Sugar
- 1 1 Prepare the Aeroplane Original Port Wine Jelly according to pack instructions, refrigerate until set. When jelly is set, crush with a fork.
- 2 Line a 3L glass bowl with sponge finger biscuits. Top with plums and ½ cup reserved plum juice, sprinkle with ½ teaspoon McCormick Ground Cinnamon.
- 3 Spoon custard over plums and top with jelly. Place whipped cream on top of jelly and sprinkle with McCormick Cinnamon Sugar.