I think some of my gooseberries will be ripe enough to pick this weekend, and this is one of my favourite simple puddings.
(Fruit fools are a popular UK summer pudding - you can use any fruit, I also like rhubarb or plums) I use elderflower cordial in my 'posh version' and if I don't have any, I leave it out!
5fl oz elderflower cordial
2 egg yolks
1 tsp arrowroot
5fl oz milk
1 oz sugar
5fl oz double cream
fresh elderflowers, to decorate (if navailable)
Top and tail the gooseberries. Put into a pan with the elderflower cordial. Bring up to the boil and then simmer gently until soft and pulpy. Leave to go cold, and then place in a pretty glass serving dish or individual large, stemmed glasses.
Make the custard
Heat the milk up in a pan to JUST boiling. Beat the egg yolks, arrowroot and sugar together in a bowl or jug and pour the hot milk into the egg mix. Mix well and then return to the pan. Heat gently until the custard thickens, but do not boil. Strain into a clean bowl and cool.
Whip the cream to the same consistency of the gooseberries.Gently stir the cream into the gooseberries and then fold in the custard. Try to give it a marbled effect in the serving bowl. If you have them, add a few elderflowers on top for decoration.