At this time of year gooseberry bushes are in full fruit, so there is no more appropriate time to make this extremely simple and delicious pudding. Gooseberry fool goes extremely well served with fresh strawberries, raspberries, blueberries and fresh figs, so it is the perfect summer fruit accompaniment. The original recipe dates back to the 15th Century, although no one quite knows the derivation of the word “fool” as applied to puddings.
The following recipe serves 6 people.
450g. fresh gooseberries
4 tbsp. soft brown sugar
4 tbsp. elderflower cordial
350 ml. double cream
Place the gooseberries in a pan with the sugar and cordial and mix well. Bring to high heat, and then simmer gently for about ten to twelve minutes. Keep stirring, so that the fruit does not burn.
When the gooseberries are completely soft, take the pan off the heat and cool.
Crush the gooseberries with a fork, so that you get a kind of lumpy puree. Whip the double cream till it creates soft peaks. Spoon the cold gooseberries into the cream. Serve in individual glasses.