Ingredients	Red Berry Fool
1-2 tbsp Caster Sugar 8 ounces Raspberries 8 ounces Red Currants 8 ounces Black Currants 1 tbsp Custard Powder 1 tbsp Sugar 1/2 pint Fresh Milk 5 ounces Fresh Whipping Cream	A butter mixture, flavoured with ground almonds and baked in a light, flaky pastry case, is the basis of this traditional Derbyshire recipe, sometimes known as a Bakewell Pudding, the origin of which is still secret. Serves: 4 Preparation Time: Cooking Time:
Directions
1. Put the sugar to taste and 6 tbsp water in a saucepan large enough to hold the fruit and heat gently until the sugar dissolves. Reserve a little of each fruit to decorate and poach the remaining fruit for about 10 minutes, until soft. 2. Remove the pan from the heat and sieve the fruit into a large bowl, then set aside to cool. 3. Blend the custard powder and sugar with 2 tbsp milk. Bring the remaining milk to the boil and pour on the mixture, stirring well. Returrn to a clean saucepan, bring to a boil, stirring continuously. Leave to cool completely. 4. Whip the cream until stiff. Fold the custard and most of the cream into the sieved fruit. 5. Spoon the fool into individual glasses. Pipe each dessert with a rosette of the remaining cream and top with the reserved fruit to decorate. Serve with crisp biscuits. http://www.greenchronicle.com/ http://www.allbritishfood.com/