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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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The first gooseberries of the season, especially when baked in a tart of pie, are traditionally served on Whit Sunday, making a pudding that has always been particularly popular in the county of Warwickshire. The elderflower heads give a delicate Muscat flavour to the fruit. Ingredients:
1 -1 1/2 lb gooseberry, topped, tailed, then rinsed and drained |
1 tablespoon sugar |
1 -2 elderflower head, rinsed and the stems removed |
2 eggs, beaten |
1/4 pint double cream |
4 tablespoons clear honey |
8 ounces prepared shortcrust pastry |
Directions:
1. Place the gooseberries, sugar and elderflower heads in a saucepan with a little water and simmer until the gooseberries are very soft. Remove the elderflower heads, sieve the gooseberries or puree in a processor or blender, allow to cool and then stir in the eggs.
2. Fold the cream and honey together and stir into the gooseberry mixture.
3. Set the oven to 400ºF, or Mark 6.
4. roll out the pastry on a lightly floured surface and use to line a lightly greased 8 inch flan dish or pie plate, trimming the edges neatly.
5. Pour the gooseberry mixture into the case and bake for 30 to 40 minutes or until the filling is golden.
6. Place on a wire rack and allow to cool before serving, either on it's own or with pouring cream as an accompaniement.
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