recipe comes from Andy Lynes - www.andylynes.com
Lynes is a Glenfiddich Award nominated freelance
writer specialising in food, drink and travel.
He is a regular contributor to BBC's olive
magazine and writes a weekly column and occasional
travel articles for the Independent on Sunday
Compact Traveller supplement.
you would like to know more about Andy take a
look at his web site <click
600mls double cream
50gs caster sugar
1 packet gelatine
3 tablespoons of milk
4 plums, halved and de stoned
90mls of port
1 cinnimon stick
the cream with the sugar and vanilla pod until
the gelatine in the milk and add to the cream.
into moulds and refridgerate until set.
the plums in a pan with the remaining ingredients,
bring to the boil, then simmer
until the fruit is tender.
the plums, then reduce the liquid to a coating
the puddings with 4 plum halves and some of
the syrup poured around.