Gooseberry and Elderflower Crumble
|Gooseberries||1 1⁄4 Pound (550 Gram)|
|Elderflower cordial||3 Fluid Ounce (90 Milliliter)|
|Sugar||3 Ounce (75 Gram)|
|Plain flour||4 Ounce (100 Gram)|
|Unsalted butter||4 Ounce (100 Gram)|
Set the oven at 200ºC/400ºF/Gas Mark 6.
Top and tail the gooseberries.
They may well need rinsing under a running tap too.
Use a little of the butter to rub the dish - a 1.2 1/2 pint pudding basin or similar - then add the gooseberries.
Pour over the cordial and the 2 tablespoons of sugar.
You can add a little more sugar if the gooseberries are particularly sharp.
Put the flour in the bowl of a food processor, add the butter cut into chunks and whiz for a second or so till it resembles coarse crumbs.
Take great care not to overmix, which will result in the mixture forming a dough.
Stir in the sugar and scatter over the fruit.
Alternatively, do the mixing by hand, rubbing the butter into the flour with your fingertips.
Place the crumble in the preheated oven and bake for 30-35 minutes until the crust is golden and the juice has bubbled through in parts.
Leave for 5 minutes before serving.