Tillypronie Orange Fool with Orange Shortbread

by Clarissa Dickson Wright & Jennifer Paterson from Two Fat Ladies Gastronomic Adventures (with motorbike and sidecar) Ebury Press

Lady Clarke of Tillypronie wrote a wonderful cookery book in 1909.  I once asked the late, great Elizabeth David what was her favourite book and she replied ‘Lady Clarke’s’.  Today I am honoured to possess Elizabeth David’s copy as a present from her family.  It is well used and annotated in her familiar hand.  I copy the orange fool exactly here – it is so easy and simple, and very, very, good.

‘Take a pint (600ml) of cream, beat 3 eggs well into it; and add the juice of 6 sweet oranges and the grated rind of a Seville orange; sugar to your taste and stir well over the fire till it thickens.’

I cook it in a double boiler; then turn it out to cool and serve with the shortbread.

Photography: John Garrett

Ingredients

600ml double Cream

3 eggs

6 sweet Oranges (Juice only)

1 Seville Orange (Grated rind only)

Caster sugar to taste

Method

1. Beat the eggs well into the cream.

2. Add the orange juice and rind.

3. Add sugar to taste and stir well.

4. Cook in a double boiler (or in a bowl over a pan of simmering water) until it thickens.

5. Turn out to cool and serve chilled with orange shortbread

For the shortbread

225g/8oz butter

70g/2½ oz caster sugar

2 tbsp vanilla sugar

200g/7oz plain flour

Finely grated rind of 3 oranges

115g/4oz ground almonds

Photography: James Murphy

Method

Put all the ingredients into a food processor and process to a dough.  Wrap in cling film and chill overnight.

Roll out to 1cm/½ in thickness and cut into shapes.  Transfer to a baking tray.  Leave to rest in the fridge for 1 hour.

Bake in a preheated oven at 140C/120C fan/275F/Gas 1 for 40 minutes or until golden.  Remove to racks to cool.  Store in airtight containers.

Drinks tasted on air, alongside the dish:

https://www.greensanddistillery.com/products/mango-eau-de-vie https://www.fermentfizz.com/ferment-fizz-lemonades