Kim Innes served up a delicious plum, cranberry and orange crumble with gingerbread whipped cream on Saturday Kitchen.

The ingredients for the fruit filling are: 915g plums, stones removed and cut into 15mm pieces, 190g frozen cranberries, 4 tbsp fresh orange juice, 1 tsp ground cinnamon and 40g dark brown sugar.

For the crumble topping: 225g plain flour, 113g granulated sugar and 113g salted butter, melted.

For the gingerbread whipped cream: 250g mascarpone, 50g icing sugar, 340ml whipping cream and 1 tsp ground ginger.

To serve: 8 mini gingerbread men, 25g shelled pistachios, 1 tsp freeze-dried cranberries and edible shimmer powder (optional).

See dessert recipes in the book titled: Tasty Dessert available from Amazon now.