Prep 10 mins
Cook 10 mins
Compliments of Bangers n'Mash cookbook. This old family recipe was discovered from the 1920's in Suffolk, England. It is simplicity itself and quick to make. You can easily adjust the sweetness to suit your own taste.
- 1⁄2 pint vanilla custard
- 6 ounces white sugar
- 1 lb of washed gooseberry
- 2 tablespoons plain water
- 1 tablespoon icing sugar (optional)
- Chill glasses or small bowls for serving.
- Cook goosberries (until soft) with sugar and two tablespoons of water.
- Tast for sweetness when cooked and add icing sugar to adjust to your taste.
- Run through a fine strainer and mix in with custard.
- Serve hot, or cold.
I wanted something quintessentially English to serve to a French lady. This is the real deal for fool - absolutely delicious! I did cheat and used bought custard and I did add a spoonful of elderflower cordial (when they are in season, try adding a small spoonful of elderflowers added to the gooseberries while they are cooking). Thanks so much for posting and reminding me of this dish from my childhood.