Pies, Puddings and Pottages

Place the gooseberries in a saucepan with the water and tablespoon of sugar and simmer uncovered until the fruit is soft. There is no need to do this if you are using tinned gooseberries. Just add the sugar and stir in.

As the gooseberries soften use a potato masher to press them into a lumpy mush.

Take off the heat and allow to cool for 10 minutes or so.

Transfer the gooseberry mush into the food processor and whizz to a fairly smooth purée. You don’t want it absolutely smooth – there should be a few small lumpy bits to get your teeth into.

Place the egg yolks and caster sugar in the medium mixing bowl and whisk with the hand whisk until thick and pale in colour. Stir in the nutmeg.

Place the cream in a saucepan and heat until hand hot.

Pour the hot cream into the sugar and egg mixture, whisking all the while.

Clean and dry the saucepan and return the custard mixture to it.

Place on a gentle heat, stirring continually with the wooden spoon until thickened enough to coat the back of the spoon.

Stir in the gooseberries and continue to cook until thick.

Take off the heat and allow to cool completely. In the summer it’s best to put in the fridge for an hour or two after it has reached room temperature.

Place the egg whites in the bowl and whisk with the electric hand whisk to stiff peaks.

Once the gooseberry mixture is completely cool fold in the egg whites until there are no egg white lumps left.

Pour into a serving bowl and chill thoroughly in the fridge.

This recipe also makes very good ice-cream. Just put the bowl of an ice-cream maker in the freezer 24 hours before you want to make the ice-cream. Once the fool is completely cold switch the ice-cream maker on and pour into the opening in the cover of the bowl and paddle until you have ice-cream. Transfer it into a plastic container or ice-cream pot and pop in the freezer until needed. Remember to take it out of the freezer 15 minutes before serving