Method

• 1.
  Preheat oven to 160°C.
• 2.
  Combine cream, milk, vanilla, zest and ginger in a saucepan over medium heat and bring to just below the boil. Meanwhile, whisk semolina, egg yolks and sugar in a bowl until pale. Whisking constantly, slowly pour hot cream mixture into egg mixture until combined. Return mixture to a clean saucepan over medium heat and cook, whisking constantly, for 4 minutes or until thickened.

• 3.
  Pour custard into a 1.2L ceramic baking dish and set aside to cool slightly, then chill for 30 minutes to firm slightly. Arrange plums upright in custard. Place dish in a larger deep-sided baking dish and add boiling water to halfway up sides of smaller dish. Bake for 50 minutes or until just cooked with a gentle wobble in the centre.
• 4.
  Cool to room temperature or chill to serve.