Tom Kerridge Plum fool with custard recipe on Tom Kerridge’s Proper Pub Food

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.