Quick Dinner Party Dish - Plum Fool

There are days for elaborate bakes. For ganache glazes and carefully scored tart crusts and someone else doing the washing up.
And then there are days where all you want is something cold, creamy, slightly chaotic, and very, very good. Enter: the plum fool.

It’s the sort of dessert you throw together while the kettle’s boiling. A soft whip of cream. A swirl of stewed plums, still warm from the pan or pulled from a jar you forgot you made last September. A whisper of sugar, or honey if you’re feeling rustic. A splash of something spirited, if you fancy — Sauternes or spiced rum both work beautifully.

Layered in a glass, it looks far more considered than it is. Which is always the goal.

The vibe:
Sunday evening, still in your dressing gown.
A candle burning down to its base.
You, one spoon, and a quiet glass of off-dry Riesling.

To make it (ish):
– 2 ripe plums, chopped and stewed gently with a dash of water and sugar until jammy
– 150ml double cream, whipped just enough to hold
– Optional: a teaspoon of orange blossom water or a glug of dessert wine stirred through the fruit
– Layer in a glass: cream, compote, cream, repeat. Top with crushed amaretti if you want crunch.

And that’s it. A moment of joy that asks very little and gives plenty.
Save the soufflés for guests — this one’s just for you.