Return to listing

Boodles Orange Fool

Submitted by Joan Garrod 11 June 2009

Just before serving, decorate with finely sliced rounds of fresh orange.



1 packet trifle sponges/Very finely grated rind and juice of two oranges/Very finely grated rind and juice of one unwaxed lemon/50g caster sugar/300ml fresh double cream/Orange slices to decorate.


Slice the trifle sponges and use to line the bottom and sides of a pretty glass trifle dish, not going too far up the sides - put two layers on the bottom if necessary. Mix the orange and lemon rinds and juice with the sugar and stir until the sugar has dissolved. In a separate bowl, whip the cream until 'floppy', then gradually add the sweetened juice and rinds, whipping as you do so, until all the juice is absorbed. Gently spoon the mixture over the sponges, cover with clingfilm and refrigerate overnight. Note: the cream mixture will seem rather thin, but it will thicken overnight.

Recipe images are not uploaded yet.


Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



CMS solutions by