Black Currant Fool

Preparation info

  • Difficulty


  • Serves


Appears in

Simply Delicious: Book 1

Simply Delicious

By Darina Allen

Published 1989

  • About

Fools can be made from many different kinds of fruit. We are particularly fond of black currant, gooseberry and rhubarb, but strawberry, raspberry, blackberry and fraughans (wild blueberries) are all wonderful too.


  • 290 ml/½ pint/ cups water
  • 225 g/½ lb/1 generous cup sugar
  • 340 g/¾ lb/3 cups black currants
  • softly-whipped cream


Dissolve the sugar in the water. String the black currants and cover them with syrup. Bring them to the boil and cook until soft, about 4–5 minutes. Liquidise or purée the fruit and press through a nylon sieve, measure. When the purée is quite cold, add up to an equal quantity of softly-whipped cream, according to taste.

Brown Soda Bread; Mummy’s Sweet White Scones; Raspberry Jam; Ballymaloe Brown Yeast Bread