1 lb (450 g) gooseberries, topped and tailed
3/4 cup + 2 tbsp (175 g) sugar
2 level tbsp cornflour (cornstarch)
1/2 level tsp (2.5 ml) ground cinnamon
1/2 level tsp (2.5 ml) ground cinnamon
4 oz (100 g) marshmallows
3/4 cup + 2 tbsp (175 g) sugar
2 level tbsp cornflour (cornstarch)
1/2 level tsp (2.5 ml) ground cinnamon
1/2 level tsp (2.5 ml) ground cinnamon
4 oz (100 g) marshmallows
method
1. Put the prepared gooseberries into a pan with a little water, stew until soft and add 100 g (4 oz) of the sugar.
2. Blend the remaining sugar, the cornflour and cinnamon with a little cold water, add to the fruit and continue to cook until the mixture thickens.
3. Roll out the pastry and use to line a deep 20.5 cm (8 inch) flan tin.
4. Put the cooled fruit mixture into the pastry case.
5. Roll out the trimmings, cut into thin strips and make a lattice design on top of the fruit.
6. Bake in the oven at 220°C (425°F) mark 7 for 25 - 30 minutes.
7. Place a marshmallow in each square ot the lattice work.
8. Return to the oven and bake for a further 5 - 10 minutes to brown the marshmallows.
2. Blend the remaining sugar, the cornflour and cinnamon with a little cold water, add to the fruit and continue to cook until the mixture thickens.
3. Roll out the pastry and use to line a deep 20.5 cm (8 inch) flan tin.
4. Put the cooled fruit mixture into the pastry case.
5. Roll out the trimmings, cut into thin strips and make a lattice design on top of the fruit.
6. Bake in the oven at 220°C (425°F) mark 7 for 25 - 30 minutes.
7. Place a marshmallow in each square ot the lattice work.
8. Return to the oven and bake for a further 5 - 10 minutes to brown the marshmallows.
serving amount
serves 4
rate this recipe
5.5
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