@theculinarybee: This is what the English have been doing with fruit and cream since the 1500s. The original fruit fool began as something far richer, and was often made with custard and stewed fruit, served in grand Tudor and Stuart households as a soft, luxurious pudding. The name likely comes from the French fouler, meaning to press or crush, referring to the fruit beneath the cream. By the 18th century, it softened into what we know now, cream folded through sharp, jammy fruit. I’ve used greengages here, but honestly, this works with anything in season. Gooseberries, rhubarb, berries… whatever you have. Ingredients ✨ Ingredients: 500g greengages, peaches or plums (halved, stones removed) 80–100g caster sugar (to taste) 1 tsp vanilla extract 1 tbsp water 200ml double cream 150ml thick custard (good-quality shop-bought or homemade, fully cooled) 2 tbsp icing sugar Method ✨ Add the greengages, caster sugar, vanilla, and water to a pan. Cook gently for 10–15 minutes until soft, collapsed, and jammy. Alternatively, you can bake for 25 minutes in an oven set to 170°C fan. Once cooled, mash with a fork then set aside. Whip the double cream with the icing sugar to soft peaks. Gently fold the cooled custard into the whipped cream until smooth and silky. Spoon the 3/4 of the greengage mixture through the cream and custard. Fold lightly to create ripples, don’t fully combine. I like to add a heaped tablespoon to the bottom of any of my serving dishes or glasses. Spoon into glasses or a bowl and serve straight away, or chill for 30 minutes. . . . #englishfood #britishfood #foodhistory #englishcuisine #gooseberryfool

Annie Mae

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Region: GB

Friday 27 March 2026 15:31:29 GMT