Ingredients
- 50 g Hazlenuts
- 125 g Butter
- 150 g Caster Sugar
- Grated Lemon
- 150 g Plain Flour
- ½ tsp Baking Powder
- 600 g Blackberries
- 75 g Sugar
- 2 tbs Caster Sugar
- 1 tbs Lemon Juice
- 300 ml Double Cream
- 100 ml Yogurt
- Garnish with Mint
Instructions
11 steps · ~120 minutes total
Step 1
For the biscuits, preheat the oven to 200C/180C (fan)/Gas 6 and line two large baking trays with baking parchment. Scatter the nuts over a baking tray and roast in the oven for 6-8 minutes, or until golden-brown. Watch them carefully so that they don’t have a chance to burn. Remove from the oven, tip onto a board and leave to cool.
25 minutesAlways preheat your oven fully before baking for even cooking.Step 2
Put the butter and sugar in a large bowl and beat with a wooden spoon until light and creamy. Roughly chop the cooled nuts and add to the creamed butter and sugar, along with the lemon zest, flour and baking powder. Stir well until the mixture comes together and forms a ball – you may need to use your hands.
8 minutesKeep your fingers curled under (claw grip) for safety when cutting.Step 3
Divide the biscuit dough into 24 even pieces and roll into small balls. Place the balls the prepared baking trays, spaced well apart to allow for spreading.
5 minutesThe dough is ready when it springs back slightly when poked.Step 4
Press the biscuits to flatten to around 1cm/½in thick. Bake the biscuits, one tray at a time, for 12 minutes or until very pale golden-brown. Leave to cool on the trays. They will be very soft when you take them out of the oven, but will crisp as they cool.
25 minutesAlways preheat your oven fully before baking for even cooking.Step 5
Store in an airtight tin and eat within five days.
3 minutesStep 6
For the fool, rinse the blackberries in a colander to wash away any dust or dirt. Put the blackberries in a non-stick saucepan and sprinkle over the caster sugar.
5 minutesStep 7
Stir in the lemon juice and heat gently for two minutes, or until the blackberries begin to soften and release their juices. Remove and reserve 12 blackberries for decoration and continue cooking the rest.
8 minutesResting allows juices to redistribute for a more flavorful result.Step 8
Simmer the blackberries very gently for 15 minutes, stirring regularly until very soft and squidgy. Remove from the heat and press the berries and juice through a sieve over a bowl, using the bottom of a ladle to help you extract as much of the purée as possible. Leave the purée to cool and discard the seeds. You should end up with around 325ml/11fl oz of purée.
15 minutesKeep the heat low — gentle bubbles, not a rolling boil.Step 9
Put the cream and yoghurt in a large bowl and whip with an electric whisk until soft peaks form when the whisk is removed from the bowl – the acidity of the fruit will thicken the cream further, so don’t take it too far.
10 minutesUse room-temperature ingredients for better volume when whisking.Step 10
When the purée is completely cold, adjust the sweetness to taste by adding more sugar if needed. Pour it into the bowl with the whipped cream and yoghurt and stir just once or twice until very lightly combined.
8 minutesUse room-temperature ingredients for better volume when whisking.Step 11
Spoon the blackberry fool into individual wide, glass dishes – or one large, single bowl. It should look quite marbled, so don’t over-stir it. Scatter a few tiny mint leaves on top and decorate with the reserved blackberries. Sprinkle with a little sugar if you like and serve with the hazelnut biscuits.
8 minutesWarm your serving plates in the oven briefly for a restaurant-quality touch.
💡 Tips & Tricks
🔄 Variations
Storage & Reheating
Refrigerator
Up to 5 days in an airtight container
Freezer
Up to 3 months — thaw overnight in fridge
Bring to room temperature before serving for best flavor and texture.
What to Serve With
Complete your british meal with these perfect pairings:
About This Dish
Blackberry Fool is a beloved dish from British cuisine, originating in United Kingdom. With a total preparation time of about 60 minutes, it makes for a satisfying weeknight dinner.
British cuisine has undergone a renaissance, combining traditional comfort dishes with modern innovation. Classic recipes often feature hearty, warming ingredients perfect for the British climate.
This recipe is rated expert difficulty and uses 13 ingredients. Experienced cooks will appreciate the technique involved.
Frequently Asked Questions
A Blackberry Fool is a traditional British dessert made from pureed blackberries mixed with whipped cream and sometimes yogurt, creating a light and airy dessert.
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Nutrition Facts
4 serving(s) per recipe
* Percent Daily Values are based on a 2,000 calorie diet. Values are approximate and may vary based on ingredients used.
