I found this recipe for Orange Fool among my mother's 1930's cuttings from "Times". It is wonderful, if somewhat unhealthy.

I like to use organic oranges and lemons if the peel is to be eaten.

  Ingredients for 6:

    4 oranges
    one lemon
    25 - 50 g (1 - 2 oz) sugar - depending on taste and the oranges
    450 ml (3/4 pint) of double cream

Grate off some of the orange and lemon rinds and squeeze out the juice.

Put the juice and the grated rinds into a bowl and stir in the sugar until it is dissolved.

Whip the cream stiffly and then gently fold into the juice mixture.

Put it into a serving dish and leave in a cool place. If it is left too long the juice will separate out but it can be stirred back in quite easily.

To make other fruit fools, such as red currant, use about equal quantities of cream and fruit juice or puree.