I’ve been finding things to do with gooseberries as we have such an abundant crop this year. Apart from stewing them up for crumbles and pies (and popping the stewed fruit in the freezer) I have found other recipes and here is one.
You use fresh gooseberries just top and tail them first.
Ingredients:
150g self raising flour
1/4 teaspoon salt
1 large egg
40 golden caster sugar
2 tablespoons milk
75ml elderflower cordial
50g melted butter, slightly cooled
225g gooseberries
1 tablespoon of demerara sugar
Method:
Pre heat oven to 200 degrees C or gas mark 6
Put 12 cake cases into a cake tray
Sift the flour and salt into a bowl
In another bowl whisk the egg, sugar, milk, elderflower cordial and melted butter.
Mix the dry ingredients into the wet ones quickly (ie about 15 seconds)
Fold in the gooseberries whole, (reserving 12 smaller ones), no stirring, the mixture will look lumpy
Divide the mixture between the cake cases (I made 12)
Lightly press 2 smaller gooseberries into the top of each cake
Sprinkle the demerara sugar over the top
Bake in the oven for 20 minutes until well risen and golden brown
Remove from oven and transfer to a wire rack to cool
Store in a airtight tin – these will keep for 2 or 3 days – delicious