This I suppose is a cheaty crème brûlée but without the worry of custard splitting or (over) burning the sugar layer. I love greengages but you could roast plums, peaches or nectarines if you prefer. Instead of one large bowl you may like to serve little individual pots but I think that something see-through like glass is non-negotiable as the pudding looks most appealing when you can see the layers.
- 790g ripe greengages, halved and stoned
- 3 tablespoons golden caster sugar
- 2 tablespoons ginger wine
- 250ml sour cream
- 250ml double cream
- 4 tablespoons demerara sugar
- Heat the oven to fan oven 190˚c, mark 5. Put the greengages into an ovenproof dish and sprinkle over the caster sugar and ginger wine. Bake in the oven for about 20 minutes until the fruit is soft but still just holding its shape. Leave to cool completely. Spoon into a glass serving bowl or glass ramekins.
- Put the sour cream into a mixing bowl and stir to loosen slightly. Pour the cream into a separate bowl and whisk to very soft peaks-it will stiffen more when it comes into contact with the sour cream.
- Gently fold the whipped cream into the sour cream. Spoon over the fruit and spread to the edges of the bowl. Sprinkle with the demerara sugar and leave for about 30 minutes for the sugar to start to dissolve.