This recipe was clipped years ago from our local Village Views parish magazine. Any leftover gooseberry fool is delicious on its own or could be the basis of a decadent smoothie!
Ingredients (makes 12)
For the cakes:
225g/8oz self-raising flour
200g/7oz golden caster sugar (granulated sugar works just as well)
150g pot natural yogurt
175g/6oz butter, melted and cooled
1 tsp baking powder
3 eggs (4 if small)
4 tbsp elderflower cordial
pinch of salt
For the fool:
350g/120z rhubarb or gooseberries, topped and tailed (or use frozen)
50g/2oz golden caster sugar (or granulated)
200g tub crème fraîche
1 tbsp elderflower cordial
icing sugar for dusting
1) Preheat oven to 200°C/fan 180°C/gas mark 6. Put 12 muffin cases into a bun tin.
2) Mix dry ingredients together in a large bowl. In a different bowl, beat the eggs, yogurt, elderflower cordial, melted butter and the pinch of salt, then stir into the dry ingredients.
3) Spoon into the cases (about two tbsp per case – they might be quite full). Bake for 15-20 minutes until risen and golden, then leave to cool on a wire rack.
4) Meanwhile, put rhubarb or gooseberries and sugar in a frying pan (if using frozen gooseberries, get rid of any excess water), and cook gently for 10 minutes, until most of the berries have collapsed but there is still some texture. Taste for sweetness (add more sugar if needed but remember that the cakes are sweet) then stir in the elderflower cordial and allow to cool. Once cool, fold in the crème fraîche.
To serve, cut a circle section out of the top of each cake (as with butterfly cakes) using a small, serrated knife. Add a dessertspoonful or so of the fool into each cake, then half the section you cut off and arrange back on top of the cake. Dust with icing sugar.
It’s worth waiting to fill the cakes until just before you will need them, as the fool can soak through.
For other gooseberry recipes, click here