Damson fool

Damson fool with shortbread biscuits
NOTE: The tart nature of the damson mean it is perfect for a fool. My stepson said he’d pay £5 in a restaurant for this dessert which is praise indeed considering he is only recently out of uni and £5 there buys a week’s food.

As if it wasn’t easy enough already you can substitute greek yoghurt for the custard.

Clingfilm laid over the custard stops a skin forming.


    450g (1lb) damsons
    3 tbsp caster or golden caster sugar
    1tbsp cornflour
    Vanilla pod (or 1/2 tsp vanilla extract)
    300ml (1/2 pint) semi-skimmed milk
    3 egg yolks
    150ml pot of double cream


    The Damson Purée
    1. Make a damson purée by heating the plums in a pan over a medium heat with two tablespoons of the sugar and an equal amount of water
    2. When the fruit is soft push the pulp through a sieve into another bowl, discard the skins and stones and put aside to cool
    The Custard
    1. Slice open the vanilla pod and scrape the seeds out into a pan. Pop the pod in as well, add the milk and heat gently to nearly boiling then remove from the heat while you prepare the next stage
    2. In a separate bowl combine the egg yolks, remaining sugar and cornflour whisking into a paste
    3. Gradually add to this the milk infusion whisking until thoroughly mixed
    4. Return to a clean pan and heat gently over a medium heat until the custard thickens being careful not to let it catch
    5. Strain through a sieve into a bowl, leave to cool, then chill in the fridge
    Assemble the fool!
    1. Keeping 6 tablespoons of purée aside for decoration, whip the cream until it thickens then fold this and the remaining purée into the custard
    2. Separate mixture into six sundae dishes or glasses and swirl a spoonful of purée into the top
    3. Serve with homemade shortbread