Elly Berryman's plum shortcake

Tart base

• 125 g unsalted butter plus extra to grease
• 250 g self-raising flour
• 60 g caster sugar
• 1 egg
• 1 tsp natural vanilla extract
• 8 plums cut into eighths, stones removed

Custard filling

• 1 orange zest only, no white pith
• 40 g caster sugar
• 220 g pouring (whipping) cream
• 2 eggs
• ½ tsp ground ginger
• ½ tsp ground cinnamon

Serving

• caster sugar to sprinkle (optional)
• cream or ice cream, to serve