This is a wonderful light English summer pudding originally dating back to the 16th century- and possibly earlier! For the recipe we use damsons to provide a fantastic strong flavour. This year we have had an abundance of plums and damsons and it is logical to use them in this splendid manner. Traditionally gooseberries are used as an early summer choice but they have long since finished, though we did put some in the freezer for an outing later in the year! The origin of the term ‘fool’ is unclear though it is thought by some to come from the french verb ‘fouler’ (to press or crush as in grapes for wine), although others like the Oxford English Dictionary dismiss this idea. Anyway, whatever its origins it is quite delicious as a pud or tea time treat !
200ml double cream
1 tsp vanilla extract
1 dsp icing sugar
1 tsp greek yoghurt
For the damson purée
1) Take a bowl of stewed damsons with the stones removed (-keep some to add to the fool itself)
2) Sieve them into another bowl
3) Add icing sugar to sweeten to taste
Method to make the Damson Fool
1) Place cream in bowl with vanilla and icing sugar and whip till thick
2) Add greek yoghurt and stir in
3) Pour in some of the purée and some of the stewed damsons and stir in lightly. I like the ‘not totally stirred in’ look with its streaks of colour.
4) Spoon into glasses interspersing with the puree to add to the two tone effect