Ingredients

The following ingredients have 6 Servings
  • 350 g fresh or frozen gooseberries (topped and tailed)
  • 2 tbsp elderflower corial
  • 125 g butter (softened)
  • 125 g light muscovado sugar
  • 2 large eggs
  • 125 g self-raising flour

Instruction

  • Preheat the oven to 180℃ (160℃ fan)/350°F/gas mark 4. Butter a   1.25l/2¼pt (5 cup) ovenproof dish.
  • Place the gooseberries in the dish and drizzle over the elderflower cordial.
  • Beat the butter and sugar together until very light and fluffy. Then beat in the eggs one at a time beating well after each addition.
  • Fold in the flour. Then carefully spoon the cake mixture over the gooseberries and level the surface.
  • Bake in the centre of the oven for 50 minutes to 1 hour or until the cake is risen and golden and a skewer inserted into the centre comes out clean.
  • Allow to stand for 10-15 minutes before serving.