Plum fool

Name: Plum fool
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 500 g ripe plums, roughly chopped, plus 2 extra, sliced; 30 g golden caster sugar; 30 g light brown muscovado sugar; 1 lemon, zest of all, 1 tbsp juice; 300 ml double cream, at room temperature; 2 tbsp icing sugar, sifted; 2 shortbread biscuits, crumbled

Once ripe, plums will keep longer if stored in the fridge, but they taste their best when eaten at room temperature. A good source of potassium and fibre, they also contain the antioxidant vitamin E, which protects your body tissues and cells from damage. Two plums count as 1 of your 5 a day.

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Serves4
CourseDessert
Prepare15 mins
Cook15 mins
Total time30 mins
Pluscooling

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500g ripe plums, roughly chopped, plus 2 extra, sliced
30g golden caster sugar
30g light brown muscovado sugar
1 lemon, zest of all, 1 tbsp juice
300ml double cream, at room temperature
2 tbsp icing sugar, sifted
2 shortbread biscuits, crumbled

Put the chopped plums in a pan with the caster and muscovado sugars and 200ml water. Bring to the boil, then reduce the heat and cook, stirring now and again, for 12-15 minutes until completely soft. Tip the mixture into a large sieve set over a bowl and press through as much of the fruit and juices as possible; discard any pulp and skin. Stir the lemon zest and juice into the fruit with a small pinch of salt. Leave to cool completely.
Whip the double cream to soft peaks and gently fold in the icing sugar. Very gently fold in ½ the plum mixture, but don’t over-combine (the aim is a marbling, rather than uniform colour). Layer the fruity cream, remaining plum mixture and crumbled biscuits into glasses or glass bowls, finishing with a little plum mixture and biscuit. Top with the plum slices and serve straight away.

Typical values per serving when made using specific products in recipe