Gooseberry fool recipe

Mum made this delicious summer pudding with the gooseberries we picked this weekend and it’s rather good!

1 lb gooseberries
Half a cup of water
Half a pint of milk
50 grams caster sugar
2 egg yolks
teaspoon of vanilla essence (or a vanilla pod slit open)
heaped tablespoon of cornflour

Top and tail gooseberries and stew gently in water until the gooseberries are soft and leave to cool. Chill in the fridge until you need them.

Warm milk and vanilla in a saucepan until it starts to reach boiling point (don’t actually boil it though) and remove from the heat.

Beat egg yolks in a bowl and add sugar and a heaped tablespoon of cornflour – beat until smooth (if you used a vanilla pod, remove now).

Gradually pour the milk into the egg mixture, whisking all the time. Pour into a pan and heat gently with wooden spoon until the mixture thickens. Don’t let the mixture boil or you’ll end up with curdled milk :(

Pour a little of the gooseberry juice (3-4 tablespoons) into the custard and leave to cool.gooseberry fool pudding

Add a tablespoon of the stewed fruit into the bottom of individual glasses or ramekins and pour the cooled custard over the top and chill in the fridge until ready to eat. Serve with cream or ice cream or meringues and enjoy!

The best thing is gooseberries are pretty darn good for you containing more Vitamin C than oranges and lemons – can be a bit tart though so plenty of reason to break out the sweet custard of a fool and cover it all in thick cream!