Boodle’s Orange Fool
This dish is from an old London gentlemen’s club called Boodle’s. It opened its doors in 1762 and still exists, though I can’t say when this dish, a kind of cross between a trifle and a posset, was first served. It’s easy to make – a great standby dessert – but use proper cake rather than trifle sponges.
Plus setting
Overview
Prep time
20 mins
Serves
6 -8
Ingredients
250g orange or lemon sponge (plain, not drizzle cake), homemade or shop-bought, sliced (I used a Waitrose lemon loaf)
3 tbsp marmalade
3 tbsp orange liqueur (or 3 tbsp orange juice)
2 oranges, segmented, plus the zest and juice of 1 orange
zest and juice of 1 lemon
25g caster sugar
450ml double cream
50g flaked almonds, toasted
Method
Step 1
Put the slices of cake in a trifle bowl or individual glasses, with the marmalade spread between them (as you would do when making a trifle) and drizzle with the 3 tbsp of liqueur or orange juice, or a mixture. Lay the orange segments on top.
Step 2
Add the zests and juices of both the orange and lemon to a bowl with the 25g of caster sugar and whisk together until dissolved.
Step 3
In a separate large bowl, lightly whip 450ml of cream until it just holds soft peaks, then gradually beat in the sweetened zests and juices. Spoon or pipe over the sponge.
Step 4
Cover and chill for at least 3 hours to firm up slightly.
Step 5
Scatter with the flaked almonds just before serving.
