Mobile-nav
Menu
Bbc-logo Starburst Visit Homepage >

Easy gooseberry cobbler

This low-fat and satisfying cobbler is the perfect way to end a roast lunch with friends in summer

  • Prep: 10 mins
    Cook: 30 mins
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 255
  • Carbohydrates 53
  • Saturated Fat 2
  • Sugar 34
  • Protein 5
  • Fat 4
  • Fibre 4
  • Salt 0.52

Nutrition per serving

  • Calories 255
  • Carbohydrates 53
  • Saturated Fat 2
  • Sugar 34
  • Protein 5
  • Fat 4
  • Fibre 4
  • Salt 0.52

Ingredients

  • 750g gooseberries, washed, topped and tailed
  • 100g caster sugar
  • 1 tsp grated root ginger
  • 3 tbsp elderflower cordial
  • 140g plain flour
  • 2 tsp baking powder
  • 25g butter
  • 25g caster sugar
  • 150ml buttermilk
  • 1 tbsp demerara sugar

Tip

Buttermilk
If you can't find buttermilk, use either low-fat natural yogurt, thinned down slightly with a little cold water, or add 1 tbsp lemon juice to 150ml/¼ pint milk and leave to stand for 5 mins while it curdles.

Method

  1. Heat oven to 190C/170C fan/gas 5. Place the gooseberries, caster sugar, ginger and elderflower in a saucepan with 4 tbsp water and cook, covered, for 5 mins until the berries begin to pop. Tip into a baking dish.

  2. Make the topping. Sift the flour, baking powder and a pinch of salt into a mixing bowl. Rub in the butter until the mixture looks like breadcrumbs, then stir in the caster sugar. Mix in the buttermilk to give a soft, sticky dough. Dollop spoonfuls on top of the gooseberries, then sprinkle with the demerara. Bake for 25 mins or until golden brown and crusty. Stand for 5 mins, then serve with some low-fat ice cream, fromage frais or custard.

Suggested recipes from this collection...