My mum is a great cook, but we grew up with Bird’s custard. We had it with tinned Victoria plums and I used to love it. The custard was hot and thick, the plums were cold.
This is a fancy version of that pudding. Cook the plums gently and carefully – they fall apart very easilyPrep time: 15 minutes, plus chilling | Cooking time: 30 minutesSix to eightFor the plumsFor the custardWe rely on advertising to help fund our award-winning journalism.We urge you to turn off your ad blocker for The Telegraph website so that you can continue to access our quality content in the future.Thank you for your support.Need help?Visit our page..
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