Recipe by MarieRynr
The first gooseberries of the season, especially when baked in a tart of pie, are traditionally served on Whit Sunday, making a pudding that has always been particularly popular in the county of Warwickshire. The elderflower heads give a delicate Muscat flavour to the fruit.
Top Review by Mrs B
Very yummy and very gooseberryfied; I used the full 1 ½ lbs of gooseberries. We found this just a little bit tart (even for us), but this may have been due to the amount of gooseberries (I'll use a bit more sugar next time), however we loved the way the flavour of honey shone through the gooseberries. I didn’t have any elderflowers so used 1/2 tbsp elderflower cordial instead. Although this tasted fine before baking, some of the flavour seemed to get lost in the baking. Again I’ll use more next time (maybe 1 tbsp?). If you use cordial I doubt if there’s a need to add any water when simmering the gooseberries at the step 1. Other suggestions are a) puree the cooked gooseberries in a processor; the seeds look really pretty in the pie, you'd loose this with sieving; b) I found my pie didn’t set too well on cooling (again maybe due to the quantity of gooseberries), but was fine on day 2 after it had been thoroughly chilled; so I recommend chilling; c) this makes 4 very generous portions so I think it could easily serve 6 :-)
- 1 -1 1⁄2 lb gooseberry, topped, tailed, then rinsed and drained
- 1 tablespoon sugar
- 1 -2 elderflower head, rinsed and the stems removed
- 2 eggs, beaten
- 1⁄4 pint double cream
- 4 tablespoons clear honey
- 8 ounces prepared shortcrust pastry
Directions See How It's Made
- Place the gooseberries, sugar and elderflower heads in a saucepan with a little water and simmer until the gooseberries are very soft. Remove the elderflower heads, sieve the gooseberries or puree in a processor or blender, allow to cool and then stir in the eggs.
- Fold the cream and honey together and stir into the gooseberry mixture.
- Set the oven to 400ºF, or Mark 6.
- roll out the pastry on a lightly floured surface and use to line a lightly greased 8 inch flan dish or pie plate, trimming the edges neatly.
- Pour the gooseberry mixture into the case and bake for 30 to 40 minutes or until the filling is golden.
- Place on a wire rack and allow to cool before serving, either on it's own or with pouring cream as an accompaniement.