Boodle's Club, in London's St. James's Street, was founded in 1764 and this luscious fool has been a speciality on the menu for many years. It's a bit like a trifle, with a spongecake base which sops up the creamy, fruit-flavoured mixture on top.
SERVES 6
4 - 6 trifle sponges, cut into 1 cm (1/2 inch) thick slices
grated rind and juice of 2 oranges
grated rind and juice of 1 lemon
25 - 50 g (1 - 2 oz) sugar
300 ml (10 fl oz) fresh double cream
orange slices or segments, to decorate
1. Use the sponge slices to line the bottom and halfway up the sides of a deep serving dish or bowl.
2. Mix the orange and lemon rinds and juice with the sugar and stir until the sugar has completely dissolved.
3. In another bowl, whip the cream until it just starts to thicken, then slowly add the sweetened fruit juice, whipping the cream as you do so. Whip until the cream is light and thickened and all the juice absorbed.'
4. Pour the mixture over the sponge and refrigerate for at least 2 hours, longer if possible, so that the juice can soak into the sponge and the cream thicken.
Serve decorated with segments or slices of fresh orange.
