1 lb (450 g) gooseberries, topped and tailed
3 large heads fresh elder flowers or 2 tsp dried
1/3 cup (65 g) caster sugar (superfine granulated)
2 oz (50 g) rolled oats
2 cups (4 oz) 120g fresh wholemeal breadcrumbs
1/2 stick (2 oz) 50 g butter
3 large heads fresh elder flowers or 2 tsp dried
1/3 cup (65 g) caster sugar (superfine granulated)
2 oz (50 g) rolled oats
2 cups (4 oz) 120g fresh wholemeal breadcrumbs
1/2 stick (2 oz) 50 g butter
method
1. Preheat the oven to 350°F (180°C) Gas Mk 4.
2. In a large bowl, mix together thoroughly the gooseberries, elderflowers and 2 oz (50 g) of the sugar.
3. Lightly grease a 1 1/2 pt (900 ml) ovenproof dish and arrange the gooseberry mixture in the base.
4. Mix together the oats, breadcrumbs and remaining sugar in a bowl, then rub in the butter.
5. Arrange this mixture evenly on top of the fruit mixture in the dish and bake in the oven for 30-40 minutes until the top is crisp and golden and the gooseberries are soft.
2. In a large bowl, mix together thoroughly the gooseberries, elderflowers and 2 oz (50 g) of the sugar.
3. Lightly grease a 1 1/2 pt (900 ml) ovenproof dish and arrange the gooseberry mixture in the base.
4. Mix together the oats, breadcrumbs and remaining sugar in a bowl, then rub in the butter.
5. Arrange this mixture evenly on top of the fruit mixture in the dish and bake in the oven for 30-40 minutes until the top is crisp and golden and the gooseberries are soft.
serving amount
serves 4-6
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