I’ve come into some gooseberries. You rarely see these hairy little fruits in the shops and if you do they come in piddly plastic tubs so it’s worth either having a bush yourself or making friends with someone who does. They’ve a short season which is coming to its end so when I heard my husband’s colleague had some going spare, I declared an interest and was rewarded with a carrier bag full of them.
The first third went in a crumble straight from the Be-Ro book. Top and tail 500g (roughly a pound) of gooseberries, place in a dish and sprinkle over 85g (about 4 tbsp) of caster sugar and 2 tbsp of water. Gooseberries’ll need this amount of sugar to avoid cheek sucking when eating.
Make a crumble mixture by rubbing together 200g of SR flour and 100g of butter. Then mix in 100g of sugar. Sprinkle the mixture over the gooseberries and cook in the oven at 180c for half an hour till the top is browned and all the fruit has burst. If the fruit needs a bit more time, cover the top with foil to stop it browning further and cook for another ten minutes. Serve with cream, custard or ice cream. Makes enough for six easily.
The last kilo of goosegogs were rinsed and frozen for future crumbles, fools, ice cream, jam, sauces, cordials… I’ve not decided yet. But by freezing flat on a baking tray and then transferring the gooseberry marbles to freezer bags, I can grab a handful when I need them and the world is my oyster.