Name: Easy gooseberry cobbler
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Cuisine: British
Ingredients: 750g gooseberries washed, topped and tailed; 100g caster sugar; 1 tsp grated root ginger; 3 tbsp elderflower cordial; 140g plain flour; 2 tsp baking powder; 25g butter; 25g caster sugar; 150ml buttermilk; 1 tbsp demerara sugar

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Easy gooseberry cobbler

Easy gooseberry cobbler

Good Food team

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Serves 6

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 4.2 out of 5.8 ratingsRate

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This low-fat and satisfying cobbler is the perfect way to end a roast lunch with friends in summer

Freezable (Can be frozen after baking)

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Ingredients

Nutrition

Units:

MetricUS

750g gooseberries

washed, topped and tailed
100g caster sugar
1 tsp grated root ginger
3 tbsp elderflower cordial

For the topping

140g plain flour
2 tsp baking powder
25g butter
25g caster sugar
150ml buttermilk
1 tbsp demerara sugar

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Nutrition: per serving

kcal255
fat4g
saturates2g
carbs53g
sugars34g
fibre4g
protein5g
salt0.52g

low

Method

step 1

Heat oven to 190C/170C fan/gas 5. Place the gooseberries, caster sugar, ginger and elderflower in a saucepan with 4 tbsp water and cook, covered, for 5 mins until the berries begin to pop. Tip into a baking dish.
step 2

Make the topping. Sift the flour, baking powder and a pinch of salt into a mixing bowl. Rub in the butter until the mixture looks like breadcrumbs, then stir in the caster sugar. Mix in the buttermilk to give a soft, sticky dough. Dollop spoonfuls on top of the gooseberries, then sprinkle with the demerara. Bake for 25 mins or until golden brown and crusty. Stand for 5 mins, then serve with some low-fat ice cream, fromage frais or custard.

RECIPE TIPS

BUTTERMILK

If you can't find buttermilk, use either low-fat natural yogurt, thinned down slightly with a little cold water, or add 1 tbsp lemon juice to 150ml/¼ pint milk and leave to stand for 5 mins while it curdles.

Recipe from Good Food magazine, July 2010

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A star rating of 4.2 out of 5.8 ratings

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