Chuckleberry Fool

Serves 6


  • 350g British Chuckleberries defrosted
  • 1 teaspoon lemon juice
  • 300ml double cream
  • 175g caster sugar

Total time required: 25 minutes

Preparation time: 25 minutes


  1. Add the chuckleberries and 3 teaspoons of water into a pan, and cook over a low heat until soft. Remove from the heat and add the sugar, mix until dissolved.
  2. Leave to cool then blend the mix. Sieve this to make a puree.
  3. Add the lemon juice and stir well.
  4. Whip the double cream using a hand whisk; it should have a stiff texture. Slowly fold the puree into the cream using a metal spoon.
  5. Serve into individual serving glasses and leave to set in the fridge.

Tip: you can freeze this to make a yummy ice cream, transfer to a freezer proof container and leave to set. Transfer from the freezer to the fridge 10 minutes before serving to allow the ice cream to soften.