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2 x 350g packs essential Waitrose Cooking Gooseberries
50g caster sugar, plus extra to taste
4 tbsp elderflower cordial
1 x Waitrose Madeira Loaf Cake
6 scoops Waitrose Seriously Creamy Madagascan Vanilla Ice Cream
300ml tub whipping cream, lightly whipped
2 tbsp pistachios, finely chopped
1. Place the topped and tailed gooseberries, sugar and 1 tbsp cold water into a small saucepan and bring to the boil over a high heat. Once boiling, cover with a lid and reduce the heat. Simmer for 10 minutes, shaking the pan occasionally so the gooseberries don’t burn or stick. Remove from the heat, add the cordial and leave to cool.
2. Cut the cake horizontally into 3 even slices. Using the rim of 6 serving glasses (no bigger than 6cm across), stamp out 6 rounds of cake and push to the bottom of each glass (crumble and freeze any leftover cake to scatter over ice cream if you fancy it).
3. Spoon the gooseberries over the sponge. Top each one with a scoop of ice cream then add a spoonful of cream. Scatter over the pistachios and serve immediately.
Typical values per serving:
This recipe was first published in July 2013.