Plum & cardamom fool
Set aside 8 slices of plum for decoration. Put the remaining plums, sugar, cardamom seeds and lemon juice in a pan. Cover and bring to the boil, then simmer for 20–25 minutes until the plums are soft. Pour into a cold bowl, and leave for 30 minutes.
Lift the plums out of the bowl with a slotted spoon, reserving the juices. Purée in a blender or food processor, and pour into a bowl.
Boil the reserved juices for 3–4 minutes until reduced to 3 tablespoons, then stir into the plum purée with the custard and yogurt until smooth. Spoon into four tumblers and chill for 2 hours.
Decorate with the reserved plum slices and serve.