Plum fool

Plum fool

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

Ingredients

  • 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

Method

  1. 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.

  2. 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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,345kJ/ 565kcals

Fat

43g

Saturated Fat

26g

Carbohydrates

41g

Sugars

35g

Fibre

3.3g

Protein

2.4g

Salt

0.2g

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Overall rating (4/5)

4 out of 5 stars1 rating