Golden Gooseberry Bake Recipe
Summary
Ingredients
| 1 kg/2 lb gooseberries, topped and tailed | ||
| 125 g/4 oz sugar | ||
| Water | 4 Tablespoon | |
| 50 g/2 oz cornflakes | ||
| 50 g/2 oz rolled oats | ||
| 75 g/3 oz butter | ||
| Golden syrup | 2 Tablespoon | |
| Brown sugar | 1 Tablespoon | |
Directions
Put the sugar and water in a saucepan and boil for 4 minutes to make a syrup.
Add the gooseberries and poach gently for 15 minutes or until the fruit is just softening.
Remove from the heat and pour the gooseberries into a baking dish.
Put the cornflakes in a mixing bowl and crush them lightly with your hand.
Stir in the rolled oats.
Melt the butter with the golden syrup in a saucepan.
Stir into the cornflake mixture and spoon on top of the gooseberries.
Sprinkle with the brown sugar and bake in a moderate oven (180° C/350° F or Gas Mark 4) for 20 minutes or until the top is lightly browned.
Serve hot, with cream
Add the gooseberries and poach gently for 15 minutes or until the fruit is just softening.
Remove from the heat and pour the gooseberries into a baking dish.
Put the cornflakes in a mixing bowl and crush them lightly with your hand.
Stir in the rolled oats.
Melt the butter with the golden syrup in a saucepan.
Stir into the cornflake mixture and spoon on top of the gooseberries.
Sprinkle with the brown sugar and bake in a moderate oven (180° C/350° F or Gas Mark 4) for 20 minutes or until the top is lightly browned.
Serve hot, with cream
Chef
