Preheat oven to 180°C/160°fan/Gas 4. Arrange plums, cut-side up, in a large ovenproof dish so they sit snugly in one layer, if possible. Scatter stem ginger and half the sugar over. Pour in orange juice and rum. Bake for 25-40 minutes (depending on ripeness of plums) until fruit is tender but still holds its shape. Leave to cool completely.
Whip double cream to very soft peaks, then fold in yogurt. Spoon into a serving bowl and sprinkle evenly with remaining sugar. Cover with foil or baking paper and chill. The sugar will dissolve and become soft and treacly. Swirl into cream for serving with plums.
If you cannot remove the stones from the plums before cooking, they can be removed afterwards. Make the cream mixture 6-12 hours before you plan to serve it.
Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)
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