The warmth of ginger is an absolute winner paired with late-summer plums. Here’s how to make it:
1. Preheat the oven to 190˚C, gas mark 5. In a baking dish (roughly 1.5 litres), mix the plums, stem ginger, lemon juice, orange zest and 50g of the sugar with a pinch of salt. Bake for 15 minutes. Meanwhile, combine the flours and a pinch of salt in a large bowl, add the butter and use your fingertips to rub it in until the mixture resembles fine breadcrumbs. Stir in the remaining 50g sugar along with the ground ginger and walnuts. Add 4-5 tbsp cold water and, using your hands, bring together into a dough.
2. Remove the plums from the oven. Using your hands, form the dough into 8 rough balls. Flatten each ball slightly, then sit them on top of the fruit, leaving a little space between each. Return to the oven for 25-30 minutes until the topping is golden and puffed up and the fruit is bubbling. Add the crumbled Billington’s Gingerbread on top and serve straight away with a scoop of ice cream.
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