Blackberry and elderflower fool
Sweet berries and floral-scented cream make for a simple yet elegant summer pudding.
Serves 4-6 • Prep 15 mins, plus chilling • Cook 15 mins
300g fresh or frozen blackberries120g golden caster sugar1tsp vanilla bean pasteJuice ½ lemon300ml double cream3tbsp elderflower cordial2tbsp runny honey150g thick Greek-style yogurt3-4 shortbread biscuits, crumbled
You will need:
4-6 small glasses or bowls
Put the blackberries, caster sugar, vanilla bean paste and lemon juice
