Boodles’ Fool

A favorite recipe from the famous Boodles Club in St. James’s Street.


  • Grated zest and juice of 2 small oranges
  • Grated zest and juice of 1 small lemon
  • 1 tbsp sugar
  • 1 tbsp Cointreau
  • 2-4 slices of plain sponge cake or pound cake, depending on the size of the bowl
  • cups heavy cream


Combine the zest and juice of the oranges and lemon. Add the sugar and stir until it has dissolved. Then stir in the Cointreau.

Arrange the cake slices in the bottom of a glass bowl, preferably one with straight sides. Pour the cream into a large bowl and whip until it is just beginning to thicken. Take care not to overwhip the cream. Then gradually add the orange and lemon mixture while continuing to whip the cream.

Pour the cream mixture over the cake and chill for 3—4 hours.