Hooray! The gooseberries are back on track after a few dismal years. Celebrate with this classic British pudding dating from the 15th century
100g caster sugar
2 strips pared lemon zest
3 tbsp elderflower cordial, or to taste
142ml pot double cream
150ml freshly made custard
- Put the gooseberries into a saucepan (there is no need to top and tail them) with the sugar and the lemon zest. Cook over a low heat until the juices start to run from the gooseberries, then cover and cook for 5 minutes or until the berries are soft. Discard the lemon zest. Turn the heat up a little and cook for 4-5 minutes to reduce the liquid a little. Remove from the heat and leave to go cold.
- Blitz the gooseberries with a blender. Rub the puree through a sieve into a large mixing bowl and stir in the elderflower cordial, to taste.
- In another bowl, whip the cream until it just starts to form soft peaks. Carefully fold the custard into the gooseberry purée, followed by the cream. Spoon into 4 serving glasses and chill for at least 1 hour before serving. Serve with Primrose Vale’s shortbread.