A more unusual way of using this seasonal fruit. Gooseberries are not perhaps top of everyone’s list but they work really well in this recipe – best served warm with clotted cream or vanilla ice cream, but also delicious cold.
150g unsalted butter
75g caster sugar
150g self-raising flour
250g fresh gooseberries
25g demerara sugar
1 x 18cm square tin
- Line the tin with baking parchment, leaving an overhang at each side to help removal of the shortcake.
- Cream the butter and sugar until light and fluffy.
- Sift the flour and cornflour together and gradually add to the butter mixture. Knead until it comes together, then turn onto the worktop and knead for a further minute.
- Spread 2/3 of this mixture over the base of the tin, using your hands. Smooth over with the back of a spoon. Cover the dough with the gooseberries.
- Add the walnuts and demerara sugar to the remaining 1/3 of the mixture and knead well. Gently spread this over the gooseberries and smooth out.
- Bake for 40 - 45 minutes, until golden brown. Leave to cool in the tin for a few minutes and then cut into squares. Dust the shortcake with icing sugar and serve with crème anglaise, clotted cream or ice cream.