First featured in Woman’s weekly in 1919, this old-fashioned dessert is easy to make and tastes delicious made with fresh or frozen gooseberries
Prep time: 10 mins
Cooking time: 15 mins
Total time: 25 mins
Costs:Cheap as chips
- 125g (4oz) caster sugar, plus a little extra
- 900g (2lb) fresh or frozen gooseberries, plus a few small gooseberries to decorate
- A little crème fraîche, to decorate
For the custard
- 1 level tsp cornflour
- 300ml (½ pint) milk
- 1 medium egg, beaten
- About 2 tbsp caster sugar
- A few drops of almond essence
- Put 125g (4oz) sugar in a large pan with 125ml (4fl oz) water. Heat gently to dissolve sugar, then bring it to the boil to make a syrup. Add gooseberries and cook until tender, about 15 mins.
- Meanwhile, make the custard: In a small bowl, blend cornflour to a paste with a little milk. Bring rest of milk to the boil in a pan, stir some of the hot milk into the paste, then pour paste into the pan and cook for 3 mins, stirring.
- Cool for 2 mins, then add beaten egg and sugar, to taste. Stir over a low heat until custard thickens. Add almond essence.
- Sieve the cooked gooseberries to make a purée. Mix into the custard.
- Spoon the fool into glasses; chill. Decorate with crème fraîche and small gooseberries.
Nutritional information per portion
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.