A luscious combination of blackberries, cream and crumble.


  • for the fool:
  • 500 g blackberries
  • 100 g caster sugar
  • 500 ml double cream
  • for the creme patisserie:
  • 6 egg yolks
  • 140 g caster sugar
  • 500 ml whole milk
  • 4 level tablespoons cornflour
  • 1 vanilla pod (split)
  • for the crumble:
  • 110 g plain flour
  • 110 g brown sugar
  • 80 g unsalted butter
  • 55 g porridge oats


  • Wash blackberries and place in a saucepan with the sugar and cook on a medium heat for 5 minutes until the blackberries start to release their juice.
  • Allow to cool slightly and liquidise and then sieve. Allow to cool completely.
  • To make the Crème patisserie:
  • In a small bowl whisk egg yolks, sugar and cornflour.
  • Split vanilla pod and scrap out the seeds and place the pod in a saucepan with the milk and bring to the boil.
  • Pour the hot milk onto the egg yolks, whisk gently and pour back into a clean saucepan and bring to the boil over a high heat.
  • Stir with a wooden spoon until the mixture begins to thicken and then whisk constantly for one minute.
  • Remove from the heat, and pour into a clean bowl and cover with cling film.
  • Allow to cool completely
  • To make the crumble:
  • In a large bowl, sieve flour. Add sugar and mix.
  • Cut butter into cubes and with the tips of your fingers, rub in the butter until the mixture resembles breadcrumbs.
  • Add the Porridge oats and spread on a baking tray and bake for 20 mins at 180°C.
  • After the first 10 mins in the oven, stir to allow even cooking.
  • Remove from the oven after 20 minutes and allow to cool completely
  • Putting it all together:
  • Whip cream until thick.
  • Gently fold half the crème patisserie into the cream.
  • Then fold in half of the pureed blackberries.
  • In a tall glass, spoon in 1 tablespoon of the remaining puree on the bottom.
  • Then on top of the blackberries place 1 tablespoon of crème patisserie.
  • The add 3 tablespoons of the fool mixture on top and sprinkle with a little of the crumble mix.
  • Repeat the above steps until you reach the top of the glass.

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