Boodle’s Orange Fool
6 trifle sponges, cut to size
2 oz sugar
grated rind and juice of 2 oranges and 1 lemon
1/2 pt (300ml) double cream
1. Line base and half way up the sides of deep dish with sponges.
2. Dissolve sugar in rind and juice of fruit.
3. Whip cream until beginning to thicken and add fruit mixture.
4. Pour mixture over sponge and chill for at least 2 hours.
5. Serve decorated with orange segments.
Frances Connan, Cole Abbey, London