Golden Gooseberry Bake
|Gooseberries||2 Pound, topped and tailed (1 Kilogram)|
|Sugar||4 Ounce (125 Gram)|
|Cornflakes||2 Ounce (50 Gram)|
|Rolled oats||2 Ounce (50 Gram)|
|Butter||3 Ounce (75 Gram)|
|Golden syrup||2 Tablespoon|
|Brown sugar||1 Tablespoon|
Put the sugar and water in a saucepan and boil for 4 minutes to make a syrup.
Add the gooseberries and poach gently for 15 minutes or until the fruit is just softening.
Remove from the heat and pour the gooseberries into a baking dish.
Put the cornflakes in a mixing bowl and crush them lightly with your hand.
Stir in the rolled oats.
Melt the butter with the golden syrup in a saucepan.
Stir into the cornflake mixture and spoon on top of the gooseberries.
Sprinkle with the brown sugar and bake in a moderate oven (180° C/350° F or Gas Mark 4) for 20 minutes or until the top is lightly browned.
Serve hot, with cream