Tom Kerridge makes blackberry fool with mace biscuits on Saturday Kitchen.

The ingridents for the blackberry fool: 50g butter, 50g caster sugar, 500g blackberries, plus 50g extra for garnish, ½ lemon, juice only.

For the custard: 300ml double cream, 300ml milk, 6 egg yolks and 50g caster sugar.

For the mace biscuits: 175g self-raising flour, 110g light muscovado sugar, 1 tsp ground mace, 1 tsp bicarbonate of soda, 60g butter, diced, 1 egg, lightly beaten and 1 tbsp golden syrup.

To serve: 1 ball vanilla ice cream per person and 1 tsp ground mace.