100g caster sugar

1 Taylor & Colledge Vanilla Pod, seeds scraped

175g butter

250g plain flour

For the fool

500g plums, halved and destoned

4 tbsp soft brown sugar

1 cinnamon stick

½ tsp grated nutmeg

1 Taylor & Colledge Vanilla Pod, seeds scraped

250ml double cream

2 tbsp icing sugar

2 tsp Taylor & Colledge Vanilla Bean Paste

1. To make the shortbread, tip the caster sugar, Taylor & Colledge Vanilla Pod seeds, butter and flour into a food processor with a pinch of salt. Pulse until the mixture forms a dough, then roll into a thin sausage shape, about 5cm in diameter. Wrap in cling film and chill in the fridge for 1 hr.

2. Meanwhile, make a start on the fool by adding the plums to a small pan, along with the sugar, cinnamon stick, nutmeg and Taylor & Colledge Vanilla Pod. Cover and cook for about 10-15 mins, until softened. Remove the lid and continue to simmer until the liquid becomes syrupy, then discard the cinnamon stick and vanilla pod and leave to cool. The plums should be nicely softened, but if they’re still a little firm, you may want to remove the skins. Finally, strain off the syrup and set aside.

3. Heat the oven to 210C/190C fan/gas 6 and line a baking tray with greaseproof paper. Remove the shortbread from the fridge and cut into discs, then arrange on the tray and bake for 10 mins until lightly golden.

4. Whip the cream to soft peaks and fold in the icing sugar and Taylor & Colledge Vanilla Bean Paste. Fold the plums through the cream until loosely combined (you don’t want everything to be one colour) then spoon into bowls and pour over the plum syrup. Top with a single shortbread and serve the rest on the side.