Fruit Fool

1lb fruit cooked in a minimum of water, sweeten as required with sugar.
1 pint cold custard thickish.
1 pint double cream.

Beat cream until stiff, stir in custard, blend in fruit.
Serve chilled with shortbread (optional)

Ideal fruit includes, gooseberries, black currants, raspberries, plums, rhubarb, etc

Gooseberry Ice Cream

Gooseberry Ice Cream 

6-8 umbels of elderflower

1lb (450g.) of gooseberries

1lb. (450 g) sugar

300mls water

300mls. Whipping cream  

1. Snip off the flower stalks and top and tail gooseberries.
2. Heat water and sugar in a saucepan, bring to boil and boil for 3 minutes to form a light syrup.
3. Add goosberries and boil until tender.
4. Remove from heat and add the elderflowers. Allow to cool and then chill.
5. Whip the cream and fold into chilled puree.
6. Mix thoroughly, pour into freezer box and freeze until sides are frozen but middle still soft.
7. Put into bowl and beat well with a wooden spoon.
8. Return to freezer box and freeze.
9. Remove from freezer 1 hour before eating.

 Jane Allan (from The BOG Cookery Book)

Mrs. Oddy's Fruit Compote

Mrs. Oddy’s Fruit Compote 

12 oz (350g) goosberries

4 oz (100g) blackcurrants

8 oz (225g) redcurrants

8 oz (225g) strawberries

10 oz. 280g) sugar 

1. Clean all the fruit.
2. Put the gooseberries and currants into a  pan. Add the sugar and heat until the juice runs.
3. Simmer for 10 minutes, then remove from heat.
4. Add the raspberries and strawberries.
5. Chill for at least 5 hours before serving.

 Mrs. Oddy made this wonderful dish at a previous BOG show in St. Boswells Hall. (From The BOG Cookbook)