Ingredients
500g FAGE Total 0%
300g Madeira cake, cut into cubes
6 tbsp amaretto 550g plums, stoned & cut into wedges
½ tsp ground cinnamon
50g caster sugar
50g crystallised ginger, finely chopped
25g amaretti biscuits, crushed
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Steps
- Put the cake into a large serving bowl, or individual glasses and drizzle over the amaretto. Heat the plums, cinnamon and sugar in a large frying pan, cooking gently for 10 minutes until soft. Cool completely then spoon over the cake.
- Mix the ginger, reserving 1 tbsp, into the yoghurt and spoon onto the plums. Chill until ready to serve. Scatter with reserved ginger and biscuits and serve immediately.
