Ingredients
- 6 tbsp blackcurrant jam (we like Bonne Maman Blackcurrant Conserve)
- 1 orange (juice only)
- 2 tbsp light soft brown sugar
- 1 tbsp fresh thyme leaves, tied in muslin
- 150 ml red wine
- 250 g small plums, halved and stoned
- 50 g butter, melted, plus extra for cooking
- 100 g plain flour
- 1 large egg and 1 egg yolk
- 300 ml milk
- 1 tbsp caster sugar
- 150 g toasted, flaked almonds
- 1 x 200ml (6.7fl oz) tub mascarpone cheese
- 1 x 150ml (5fl oz) carton double cream
- 1 tsp orange zest
- 1 tbsp icing sugar, to dust
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