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A truly superior fruit dessert. Serves six.
Ingredients
6 oz shortcrust pastry
1 lb. gooseberries, topped and tailed
2 heads of elderflower, cleaned
6 tablespoons white wine
4 tablespoons clear honey, warmed
2 beaten eggs
Pinch of ground nutmeg
Pinch of salt
¼ pint double cream
Method
Set oven to 375 Fahrenheit or mark five.
Grease an 8 inch loose bottom flan tin.
Roll out the pastry on a flowered surface, line the tin and trim the edge.
Meanwhile, put the gooseberries in a saucepan with the elder flower heads and the wine.
Cover and simmer very gently until the fruit is tender, this takes about 20 minutes.
Remove the elder flowers.
Stir the mixture and beat well with a fork then rub through a sieve into a clean bowl.
Add the warmed honey and then the beaten eggs, nutmeg, salt, and cream.
Mix well and pour into the pastry case.
Bake for about 40 minutes until firm and golden brown.
Serve chilled with a jug of cream.
Courtesy of “Favourite Farmhouse Recipes”, compiled by Carole Gregory and published by J. Salmon Ltd.