- Place a layer of sugar into the base of a clean saucepan with a small splash of water.
- Heat gently until a light caramel forms, taking care not to let it burn.
- Add the orange juice and brandy and whisk until smooth.
- Stir in the plums, orange zest and spice bag.
- Cook gently until the plums begin to soften.
- Add the figs and Merchant Gourmet Whole Chestnuts and cook until heated through and coated in the syrup.
- Remove from the heat, discard the spice bag and allow to cool slightly.
- Whip the vegan cream until soft peaks form, then fold through the ground cinnamon. Alternatively, use a thick plant-based yoghurt if preferred.
- Spoon a layer of the plum and chestnut mixture into serving glasses.
- Top with a layer of cinnamon cream.
- Crumble over the ginger nut biscuits.
- Serve immediately, or prepare ahead and add the biscuits just before serving.
Save
Featured recipe
Save
Save
Save
Save
