I harvested my gooseberries last weekend and have the scars to prove it. You should get danger money for jobs like that.
Anyway, I made my favourite gooseberry pudding, using a recipe from Delia’s Summer Collection – gooseberry cobbler. It includes an interesting mystery ingredient – elderflower cordial. You can see the recipe on Delia’s website here.
It’s the simplest of puddings to make. You simply pile the gooseberries into a dish, sprinkle on the cordial and some sugar, make a sticky dough and dollop that on top and hey presto – you have a pretty swish pudding. Impressive enough for visitors, too. Especially if you make fancy ice-cream to go with it.
Here’s my version of gooseberry cobbler.
This is what you need
900g gooseberries (I only had 500g and it still worked well)
110g caster sugar
2tblsp elderflower cordial
225g plain flour
3 tsp baking powder
110g butter, diced
170ml buttermilk (or half milk and half natural yoghurt)
demerara sugar to sprinkle
This is what you do
Preheat the oven to 220°C/200°fan/gas mk 7
Grease a 23 cm round deep baking dish, or equivalent oblong dish.
Wash and top and tail the gooseberries and tumble into the dish. Sprinkle the caster sugar and cordial on top.
Put the flour, salt, baking powder and butter into a food processor and blitz until “breadcrumbs” form. Add the liquid and pulse until a sticky dough forms.
Dollop tablespoons of the mixture on top of the fruit and sprinkle about a teaspoon of demerara sugar on top of that.
Bake for 25-30 minutes until golden brown. Serve warm with custard, cream or ice-cream.