How to turn excess custard into a fruity treat – recipe

A fool is absurdly simple – just fruit stirred through custard or yoghurt with. maybe a bit of cream – and you can then add whatever bits and bobs you fancy from the fridge

Fool is one of my go-to desserts for two reasons: first, its pure simplicity – it’s little more than custard or yoghurt mixed with whipped cream and pureed fruit – and, second, its adaptability to the seasons. Gooseberry, rhubarb and strawberry are traditionally the most foolish fruits, but just about any fruit goes. British blackberries are still available and apples are in their prime right now, so I’ve gone for those, but use whatever you’ve got in store.

I usually make fool with yoghurt, not least because it’s much less work than making custard from scratch, but I’ve got lots of leftover custard from this week’s Food Filter taste test, so I’m going for a custard base here. I’m always looking for ways to use up small amounts of bits and pieces in the fridge, such as the end of a pot of custard or yoghurt, then add a few other ingredients to elevate remnants into regalia.

A seasonal fool is a firm British favourite, so I’m rather surprised not to have covered it here before. As I come up to my 10th year of writing this column, I feel it’s time to revisit the classics, from banana bread last week to fool today, but with a zero-waste twist. For this recipe, finely dice the apple, so you can leave the skin on, to save on waste and to add fibre and texture.

100g blackberries, plus extra to garnish 1 apple, finely diced ¼ tsp ground cinnamon ¼ tsp ginger (ground or freshly grated) Sea salt 3 tbsp honey 100ml double cream, chilled 150ml custard or yoghurt, or a mix of both

Put the blackberries, apple, cinnamon, ginger and a pinch of sea salt in a small saucepan, then add a splash of water. Bring to a simmer, cover and cook for about 10 minutes, until the fruit is soft enough to mash with a fork. Mash everything together, leave to cool, then stir in three tablespoons of honey and refrigerate.

When the puree is cold, whip the cold cream to soft peaks. With a metal spoon, gently fold in the custard, then fold in two-thirds of the fruit puree, or just enough so it ripples through the custard and cream base. Spoon the mix into two to four glasses, and top each with a spoonful of the remaining puree and a blackberry or two to garnish. Enjoy immediately or chill for a firmer set.