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What's Cookin'?

A recipe for May

Gooseberry and elderflower crumble

Serves 4
Prepare: 10 minutes
Cook: 30 minutes









        This is one of my favourite versions of one of my favourite puds. Its secret lies in its simplicity – wonderful seasonal ingredients that work in perfect harmony cooked to enhance their flavour with no fuss. Serve with really good vanilla ice cream, hot or cold, and there really is no better way to round off a May meal, especially if the main course is an asparagus risotto with seared scallops (for a recipe visit my blog www.trufflehound.wordpress.com. Pick the elderflowers on a dry day away from roadsides while the flowers are just coming out and creamy white. Shake out the sprigs to get rid of any bugs then rinse under cold water and lay on kitchen paper to dry.

        You will need:

        • 500g fresh gooseberries, topped and tailed
        • 3 -4 sprigs elderflowers
        • 150g caster sugar
        • 125g plain flour
        • 85g butter, cubed
        • 50g ground almonds
        • 25g flaked almonds to finish

        1 Preheat the oven to 190C/fan oven170C/ Gas mark 5. Arrange the gooseberries in a 1.5 litre shallow ovenproof dish. Sprinkle with half the sugar.

        2 Sift the flour into a mixing bowl and rub in the butter until the mixture looks like coarse breadcrumbs. Stir in the remaining sugar and ground almonds. Scatter over the fruit and top with the flaked almonds.

        3 Cook in the oven for 40 – 45 minutes until the top is golden and the fruit tender. Serve warm or chilled with ice cream, custard or pouring cream.


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