Ingredients
gooseberries
450g
caster sugar
2 tbsp
ground ginger
2 tsp
elderflower cordial
2 tbsp
butter
25g
for the crisp
butter
75g
heaping tbsp golden syrup or agave syrup
2
soft, white bread
125g
light soft brown sugar
100g
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Serves
4
| Time60 mins
gooseberries
450g
caster sugar
2 tbsp
ground ginger
2 tsp
elderflower cordial
2 tbsp
butter
25g
for the crisp
butter
75g
heaping tbsp golden syrup or agave syrup
2
soft, white bread
125g
light soft brown sugar
100g
Serves
4
| Time60 mins
Method
Remove the nasty brown flowers and stems from the gooseberries. Put the berries in a bowl, sprinkle over the caster sugar, ground ginger and elderflower cordial. Dot small pieces of butter amongst the gooseberries.
Pour the warm syrup and butter mixture over the crumbs making certain to soak them all. Bake for 35 minutes till the fruit is soft and bubbling and the crumb crust is golden and crisp.
To make the crisp, melt the butter in a saucepan, then pour in the golden or agave syrup. Reduce the bread to coarse crumbs in a food processor then mix them with the soft brown sugar and scatter over the fruit.
Ingredients
gooseberries
450g
caster sugar
2 tbsp
ground ginger
2 tsp
elderflower cordial
2 tbsp
butter
25g
for the crisp
butter
75g
heaping tbsp golden syrup or agave syrup
2
soft, white bread
125g
light soft brown sugar
100g
Method
Remove the nasty brown flowers and stems from the gooseberries. Put the berries in a bowl, sprinkle over the caster sugar, ground ginger and elderflower cordial. Dot small pieces of butter amongst the gooseberries.
Pour the warm syrup and butter mixture over the crumbs making certain to soak them all. Bake for 35 minutes till the fruit is soft and bubbling and the crumb crust is golden and crisp.
To make the crisp, melt the butter in a saucepan, then pour in the golden or agave syrup. Reduce the bread to coarse crumbs in a food processor then mix them with the soft brown sugar and scatter over the fruit.
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