538 g (1 lb 3 oz) can red plums, with syrup whole nutmeg
30 ml (2 level tbsp) thick honey'
1 tbsp (15 ml) lemon juice
20 ml (4 level tsp) arrowroot
5 fl oz (142 ml) soured cream
red food colouring
2 tbsp (25 g) 1 oz butter
2 tbsp (25 g) 1 oz caster sugar (superfine granulated)
7.5ml (1 1/2 level tsp) golden syrup (substitute light corn syrup)
3 tbls (25 g) 1 oz flour
1/2 oz (15 g) desiccated coconut
30 ml (2 level tbsp) thick honey'
1 tbsp (15 ml) lemon juice
20 ml (4 level tsp) arrowroot
5 fl oz (142 ml) soured cream
red food colouring
2 tbsp (25 g) 1 oz butter
2 tbsp (25 g) 1 oz caster sugar (superfine granulated)
7.5ml (1 1/2 level tsp) golden syrup (substitute light corn syrup)
3 tbls (25 g) 1 oz flour
1/2 oz (15 g) desiccated coconut
method
1. Cook the plums with the syrup from the can, a generous grating of nutmeg, the honey and lemon juice until pulpy and reduced. Drain and return the puree to the pan.
2. Blend the arrowroot to a smooth paste with a little water, add to the puree and bring to the boil. Boil for 1 minute, stirring, turn into a bowl; cool.
3. Stir the soured cream and enough colouring to give an attractive pink into the puree. Spoon into individual glasses. Chill well.
4. Meanwhile, make the Coconut Wafers. Whisk the butter and sugar until pale and fluffy. Beat in the golden syrup. Then fold in the flour, desiccated coconut and remaining lemon juice.
5. Place the mixture in about eight teaspoonfuls, well apart on buttered baking sheets. Bake in the oven at 180°C (350f) mark 4 until brown tinged. Remove while warm. Cool on wire racks.
6. Serve the plum fool with the wafers.
2. Blend the arrowroot to a smooth paste with a little water, add to the puree and bring to the boil. Boil for 1 minute, stirring, turn into a bowl; cool.
3. Stir the soured cream and enough colouring to give an attractive pink into the puree. Spoon into individual glasses. Chill well.
4. Meanwhile, make the Coconut Wafers. Whisk the butter and sugar until pale and fluffy. Beat in the golden syrup. Then fold in the flour, desiccated coconut and remaining lemon juice.
5. Place the mixture in about eight teaspoonfuls, well apart on buttered baking sheets. Bake in the oven at 180°C (350f) mark 4 until brown tinged. Remove while warm. Cool on wire racks.
6. Serve the plum fool with the wafers.
serving amount
serves 4
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