85g packet raspberry flavoured jelly crystals
5 plums, quartered, stones removed
3 Tbsp caster sugar
80ml Australian tawny
900ml store-bought, double-thick, vanilla-flavoured custard
450g Madeira cake, diced
300ml thickened cream, whipped
125g punnet raspberries
2 figs, quartered
Roughly chopped pistachios, to garnish
Prepare jelly following packet directions, reducing cold water to 100ml and setting it in a 15 x 10cm plastic container overnight.
Preheat oven to 200°C fanforced (220°C conventional). Arrange plums, cut side up, in a baking dish. Sprinkle with sugar and pour over tawny. Roast for 18 minutes or until just softened. Set aside to cool to room temperature.
Dice jelly into cubes.
Arrange cooled plums at the base of a 2.5L trifle dish, reserving the pan juices. Top with half of the custard, followed by cake, reserved plum pan juices, half of the jelly cubes and remaining custard. Spoon cream over the top, then loosely cover with plastic wrap and chill for 1 hour, or overnight if preferred, to allow flavours to infuse.
Just before serving, scatter with raspberries and remaining jelly cubes. Arrange figs in the centre of the trifle and scatter with pistachios. Serve.