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For the topping

Nutrition: per serving

  • kcal255
  • fat4g
  • saturates2g
  • carbs53g
  • sugars34g
  • fibre4g
  • protein5g
  • salt0.52g
    low
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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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Comments, questions and tips (11)

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Overall rating

A star rating of 4.2 out of 5.8 ratings

lizleicester

A star rating of 5 out of 5.

Sooo delicious. I used a sprinkle of dried ginger instead of fresh but otherwise followed the recipe and it's easy and lovely.

rockwater avatar

rockwater

Great recipe, easy and fast to make. Made it also with plums and scattered almond flakes on the dough and worked equally well.

quinnga

A star rating of 4 out of 5.

Made it as a crumble as hubby not too keen on cobbler topping - but just to reiterate other comments about not needing water - you get more than enough liquid from the gooseberries and cordial! I just softened the gooseberries in the sugar and cordial, put them in crumble dish with a slotted spoon…

crazii_c

A star rating of 4 out of 5.

made this the other day. first time i had cooked with gooseberries. i was very impressed! i didnt add any extra liquid as the gooseberries release quite a lot.

myrahartley

Made this yesterday, didn't have buttermilk, so used milk and lemon juice as suggested. A delicious dish, the two of us polished it off in no time. I agree, much better than crumble - cobbler every time.......

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