Make the most of gooseberries and your hedgerows with this amazing pudding that involves elderflowers.
Serves 10
Takes about 30 minutes to make, about 1 hour in the oven, plus cooling
Per serving:
762kcals
51.7g fat (24.5g saturated)
10.7g protein
67.7g carbs
36.5g sugar
0.6g salt
1. Preheat the oven to 190°C/fan170°C/gas 5. Place the gooseberries, cordial, 100g caster sugar and 100ml water in a large saucepan over a gentle heat. Cook the fresh gooseberries for 4-5 minutes (or frozen gooseberries for 8-9 minutes), stirring occasionally, until they have wilted and released their juices. Strain, reserving the juices, and set both aside to cool.
2. Meanwhile, put the flour, ground almonds and remaining caster sugar in a food processor. Add the butter and whizz until the mixture is like coarse breadcrumbs. Transfer half to a bowl, toss with the flaked almonds and coconut and set aside.
3. Line a 30cm x 23cm baking tin with baking paper. Whizz the remaining crumbs again until they form a smooth dough. Using your fingers, press the dough into the base of the baking tin in an even layer, leaving a rim all around. Prick the base and bake for 15 minutes, until pale golden.
4. Spoon the strained gooseberries over the base, scatter the crumb, almond and coconut mixture on top and bake for 45-50 minutes, until golden and crisp and the juices are bubbling. Cool slightly in the tin, then remove carefully using the paper.
5. Simmer the reserved gooseberry juices in a small pan for a few minutes until reduced and syrupy. Cool completely.
6. Cut the cake into wedges, drizzle with the syrup and serve with a dollop of clotted cream.
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