“Early Summer is gooseberry season and this is a lovely, easy way of turning those sour little berries into something sweet.”
“Great on toast, as a cake topping, on pancakes or muffins, in a pastry case as an easy pudding or straight from the jar with a spoon. Makes a nice present too.”
680g of gooseberries
110g butter, cut into small pieces
3 large eggs, lightly beaten.
1. Put the gooseberries (no need to top and tail them) in a pan with the water. Bring to the boil and then simmer until pulpy. If you like you can use a blender or liquidiser to make them into a puree.
2. Push the pulpy mixture through a sieve to give you a gooseberry puree without the seeds and stalks.
3. Put the butter, sugar and gooseberry puree into a heavy bottomed pan and heat gently, strirring all the time.
4. Add in whisked eggs and keep stirring until the mixture begins to thicken to a custard consistency which coats the back of a spoon.
5. Pour into clean jars and seal before leaving to cool. Keep in fridge.
Disclaimer: I lied: this recipe is actually by (another) poet extraordinaire Bez – Ta pal.
Images by: kyleplastock