I think a lot more of my makes over the coming months will be food based as we are fortunate enough to have a garden bursting with produce.
This week we picked the last of the elderflowers, the start of the gooseberries and some blackcurrants.
So, after starting the last batch of elderflower cordial at the weekend, I got to thinking about what I could do with the gooseberries that would make a good Sunday lunch dessert.
Gooseberries go beautifully with the flavour of elderflowers and there are a lot of recipes around bringing the two together.
I had about 500g of gooseberries altogether:
The most time consuming part of this recipe is topping and tailing them!
Then I put them in a pan with a slug of elderflower cordial and a small squirt of golden syrup (the gooseberries were pretty tart to start with). You could use honey or soft brown sugar but be careful not to add too much – the aim here is to keep much of the tart taste.
Heat until the gooseberries start to burst giving them the occasional stir to help the process along. Leave to cool.
I divided the gooseberries into 6 stemmed glasses and as I usually have natural yoghurt in the fridge (no surprise, I make it!) I added several dollops to the top of the berries and decorated each with some toasted coconut flakes.