How To Make Gooseberry Fool

This is so easy it’s embarrassing, but who cares? When you’ve already made two other courses (almost) from scratch, you don’t need an excuse for anything. (Use another type of tinned fruit – rhubarb, for instance – if you don’t like gooseberries, and sweeten the fool with an extra tablespoon of caster sugar if you like.)

1. Step 1:

   Purée the fruit in a blender or food processor with about half the juice or syrup from the tin, then put the fruit in a large bowl with the custard and mix well.

2. Step 2:

   Whip the double cream in another bowl until it’s firm enough

3. Step 3:

   Divide into individual glasses or bowls and chill in the fridge for at least two hours.