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Ingredients

For the topping

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.

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A star rating of 4.2 out of 5.8 ratings
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