Tom Kerridge makes plum fool with pink peppercorns, shortbread and custard on Tom Kerridge’s Proper Pub Food.

Tom says: “This fruit fool is served in a cream whipper – an investment, but well worth it for the light, silky texture it creates.”

The ingredients for the plum fool are: 150g salted butter, 100g sugar, 2 cinnamon sticks, 1kg plums, halved and stones removed are 1 lemon, juice only.

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

For the shortbread are: 175g butter, 85g caster sugar, 225g plain flour, 2 tbsp dried pink peppercorns, crushed, plus extra for serving and demerara sugar, for sprinkling.