*Gooseberry Crumble*
Serves 4

This is an excellent summer pudding.  Who doesn't like crumble?  This is a wonderfully delicious way to showcase these lovely berries that are only available to eat fresh for a few weeks durin gthe summer months.  Elderflower helps to bring out and enhance their rich wine-like flavour.



2 pounds of gooseberries (4 to 5 cups)
4 to 6 TBS of caster sugar (depending on how tart or sweet you like your gooseberries)
3 TBS elderflower cordial
Crumble Topping:
175g plain flour
85g butter
50g rolled oats
55g brown sugar
1/2 tsp ground cinnamon

Pre-heat the oven to 180*C/350*F.  Top and tail your gooseberries and place them into a shallow ovenproof glass baking dish.  Sprinkle the caster sugar evenly over top and drizzle with the cordial.

Place the flour in a food processor, add the butter, cut into cubes, and then blitz until the mixture resembles fine crumbs.  Add the oats,  brown sugar and cinnamon and pulse a couple of times until mixed together well.  Sprinkle this mixture evenly over top of the berries.

Bake in the pre-heated oven for 30 to 35 minutes, until the fruit is bubbly and cooked and the crumble topping is lightly browned.  Remove from the oven and allow to cool a bit before serving.

Serve warm, on it's own or with lashings of custard, cream or a tasty dollop of creme fraiche.