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Laughing Fool by a Netherlandish artist, circa 1500 |
Happy
April Fool’s Day! In honor of the occasion I thought you might want to make a “fool”
of your own.
A
“fool” is an old-fashioned term for a pudding made of stewed or crushed fruit
and cream and sugar. This recipe is for a fool from Boodles, a gentlemen’s club
that was active during the Regency period and beyond. Located in St. James
Street and founded in 1752 (though some sources say it was 1762), Boodles was
named after the club’s original headwaiter, who squandered his inheritance.
Boodles
started as a political club, but soon became known as a very proper,
scandal-free club, quite refined and somewhat stodgy. Members were expected to
dress properly for dinner, servants wore black knee breeches, and coins were
reportedly boiled before being handed to members. The 5th duke of
Devonshire and 18th century Whig politician Charles Fox belonged to
Boodles. In more modern times, Ian Fleming, author of the James Bond spy
novels, was a member.
Boodles club, on St. James Street in London |
The
following recipe is courtesy of Sally Roberts of Somerset, UK, who found it in
a recipe collection of the Clarence Road Baptist Church in Southend-on-Sea, Essex,
England. For my US readers, I have put in parentheses items commonly found in
US grocery stores to use if necessary in place of the British ingredients.
Boodles
Orange Fool
Serves
4
- 4 trifle sponge cakes, cubed (or use packaged ladyfingers)
- 300 ml (1/2 pint) double cream (whipping cream)
- 30 – 60 ml (2 - 4 tbsp.) caster sugar (see note)
- grated rind and juice of two oranges
- grated rind and juice of one lemon
- orange and lemon rind and slices to decorate
Line the base and halfway up the sides of a large glass
serving bowl or china dish with the cubed trifle sponge cakes. Whip the cream
(be careful not to over whip—just till it holds soft peaks) with the sugar till
it starts to thicken, then gradually whip in the fruit juices, adding the fruit
rind towards the end. Carefully pour the creamed mixture into the bowl or dish,
taking care not to dislodge the sponge. Cover and chill for 3-4 hours. Serve
decorated with orange and lemon slices and rind.
Note:
“Caster” or “castor” (American spelling) sugar is, by one account, a British
name for confectioner’s sugar. But I have read that granulated sugar is the
best substitute for it. Another source recommended milling granulated sugar, or
crushing it with a rolling pin, before substituting it for castor sugar.
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Here's a Raspberry Fool, to give you an idea of what the dessert may look like |
Note: All photos courtesy of Wikimedia Commons
Yummy! That looks delicious, Maureen. You've really got my mouth watering! Thanks for the tasty-sounding recipe and for enlightening my on so many things. :-) xo Jennifer
ReplyDeleteYou're welcome, Jennifer! Hope you had a happy April Fool's day!
DeleteMaureen,
ReplyDeleteI just reread this blog post. My that fool does look yummy! I love raspberries! We should try to make one sometime!
- Momma Cat