Soak the gelatine in cold water.
Wash the plums, cut in half to remove the stone and then cut into quarters.
Hat a saucepan over a medium heat and caramelise the caster sugar until a light brown. Add the plums, wine and the mixed spice. Stir and cook until completely soft.
Purée the plums in a blender and then strain through a fine sieve.
Drain the gelatin. Stir into plum purée. Allow to cool for 15 minutes.
Whip the cream until stiff, fold into purée. Pour into moulds and allow to set for at least 1 hour.
Preheat the oven to 180'C.
Chop the candied ginger into small pieces.
Dice the butter and keep refrigerated.
Scrape the seeds from the vanilla pod and then add to the flour and icing sugar. Place the flour, icing sugar, chopped ginger and butter into a food processor and pulse until the mixture comes together in a ball.
Roll out between 2 sheets of baking paper to about 5mm thick and then chill in the fridge for 30 minutes. Cut the size and shape you would like and then bake the biscuits on a silicon lined baking sheet for around 7 minutes or until just turning golden.
Allow to cool slightly and then dust with caster sugar before serving.
«Roll the biscuit mix into logs with cling film and keep in the freezer, cut and use as needed.»