Don't be a fool! Make a fool!

Left over double cream, whipped and stored in the freezer will keep for months. As will left over soft fruits. When you're in need of a pudding - whip them out and make fruit fool!

After the christmas festivities I had a whole tub of in-date double cream in my fridge and a collection of soft fruits that were beginning to soften.

I whipped the double cream and froze it in muffin paper cases (double cream keeps very well if whipped first). And I froze the mixed fruits in a tupperware pot.

To make the fool take 300-350grams of the fruit and simmer it with 200grams of sugar until it becomes thick and syrupy but the fruit is still visible (if burst). Or you can just use a fruity jam.

Meanwhile defrost 500grams of the cream (I only had 360grams so I added 150grams of muscapone but you can whip up some fresh double cream or add cream cheese or creme fraiche)

Once the fruit has cooled and the cream is defrosted and whipped, just fold them together.

You can add a couple of tablespoons of liqueur if you like - I added limoncello

Pop into serving glasses. I added some fresh raspberries. Delish!