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Recipe by Jane Hornby

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1. Heat oven to 200C/fan 180C/gas 6. Put 12 muffin cases into a muffin tray. Mix the dry ingredients together in a large bowl. Beat the eggs, yogurt, elderflower cordial and melted butter together with a pinch of salt, then stir into the dry ingredients. Spoon into the cases (they will be quite full), bake for 18-20 mins until risen and golden, then cool on a wire rack.
2. Meanwhile, put the gooseberries and the sugar into a frying pan, then gently cook for 10 mins until most of the berries have collapsed, but there's still some texture. Taste for sweetness (add more sugar if you like, but remember that the cakes are sweet), then stir in the elderflower cordial and allow to cool. Once cool, fold into the crème fraîche.
3. To serve, cut a section out of the top of each cake using a small, serrated knife - heart shapes look sweet, but if that's too fiddly simply cut off the top and cut in half, like a butterfly cake. Spoon a dessertspoonful or so of the fool into each cake, top with the piece that you cut away, then dust with a little icing sugar.

Per serving

370 kcalories, protein 5g, carbohydrate 43g, fat 21 g, saturated fat 13g, fibre 1g, salt 0.61 g

'These were very simple to make. The resulting cakes were light and fluffy and you could really taste the elderflower. Great for afternoon tea!'

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• Recipes

  29 June 2008

  Recipes rated and commented on this recipe

  

  Fantastic buns that turned out perfectly. The sweet buns were a perfect contrast to the tart gooseberry filling. Ummm.... Only minor thing to watch is when adding the gooseberry to the creme fraiche be careful not to add or the juice or it ends up a soggy mess, I had to strain them.

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• Janet

  01 July 2008

  Janet commented on this recipe

  Delicious! I made them with small cake cases and cooked them for less time. Also very popular with the children without the fruit bit!

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• green sister

  18 July 2008

  green sister commented on this recipe

  I usually have a disaster with muffins but these were fab! Made them when my sister stayed recently- they were just as good without the filling straight from the oven. Good to find a recipe using diferent fruits, especially as they are a family favourite.

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• Catherine

  25 July 2008

  Catherine commented on this recipe

  They look wonderful - what can I substitute for the elderflower cordial? I don't think it's available in our area of Quebec! Thanks.

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• Kirstie

  25 July 2008

  Kirstie rated and commented on this recipe

  

  Really yummy and helped use some of my gooseberry glut this year! Even my husband liked them and he's not a gooseberry fan. Definitely agree with draining off the juice before adding the creme fraiche - I also had to strain mine the first time. If you do want a firmer filling, marscapone also works very well (the gooseberry mixture was sweet enough that it didn't need any extra sugar added).

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• Bee Whelan

  30 July 2008

  Bee Whelan commented on this recipe

  Appreciate all the comments and I look forward to baking these little gems. However, would it be possible when stating oven settings to also include which oven shelf should be used?

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• kaird

  27 August 2008

  kaird rated and commented on this recipe

  

  Very yummy and popular with the neighbours. Despite straining off a lot of juice the cream was far too runny though, perhaps beacuse I was using red gooseberries? Will try the mascapone suggestion next time.

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Ingredients

• 225g self-raising flour
• 1 tsp baking powder
• 200g golden caster sugar
• 3 eggs
• 150g pot natural yogurt
• 4 tbsp elderflower cordial (we used Bottlegreen)
• 175g butter , melted and cooled

FOR THE FOOL

• 330g gooseberries , topped and tailed, or use frozen
• 50g golden caster sugar
• 1 tbsp elderflower cordial
• 200g crème fraîche
• icing sugar , for dusting

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Difficulty and servings

Makes 12

Preperation and cooking times

Prep 10 mins

Cook 20 mins

Ready in 30 mins plus cooling

Vegetarian

Without fool

Ingredients

• 225g self-raising flour
• 1 tsp baking powder
• 200g golden caster sugar
• 3 eggs
• 150g pot natural yogurt
• 4 tbsp elderflower cordial (we used Bottlegreen)
• 175g butter , melted and cooled

FOR THE FOOL

• 330g gooseberries , topped and tailed, or use frozen
• 50g golden caster sugar
• 1 tbsp elderflower cordial
• 200g crème fraîche
• icing sugar , for dusting

Per serving

370 kcalories, protein 5g, carbohydrate 43g, fat 21 g, saturated fat 13g, fibre 1g, salt 0.61 g

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