Another old-fashioned gooseberry pudding, popular for centuries!
450g topped and tailed gooseberries
225g of sugar
1 teaspoon of freshly squeezed lemon juice
280ml of milk
4 tablespoons fine semolina
Simmer gooseberries with sugar and a small amount of water, until the skins burst and the fruit becomes pulpy. Remove from the heat and add lemon juice. Warm the milk and gradually add the semolina. Bring to the boil and simmer for 3 minutes until it has thickened. Take off the heat and fold in the gooseberries. Spoon into dishes cool and serve with langue du chat type biscuits or shortbread fingers.
450g topped and tailed gooseberries
225g of sugar
1 teaspoon of freshly squeezed lemon juice
280ml of milk
4 tablespoons fine semolina
Simmer gooseberries with sugar and a small amount of water, until the skins burst and the fruit becomes pulpy. Remove from the heat and add lemon juice. Warm the milk and gradually add the semolina. Bring to the boil and simmer for 3 minutes until it has thickened. Take off the heat and fold in the gooseberries. Spoon into dishes cool and serve with langue du chat type biscuits or shortbread fingers.