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Cooks' Ingredients Gooseberries340g
340gItem price
£2.00Price per unit
£5.89/kgThis twist on the classic trifle uses sharp, slightly sweet gooseberries, fresh vanilla custard, crumbled ginger nuts and is topped with cream whipped with floral elderflower cordial.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Put the gooseberries in a saucepan with 2 tbsp sugar and 4 tbsp water. Cover with a lid and cook for 7-8 minutes, until the fruit has just collapsed. Remove from the heat and stir in 2 tbsp elderflower cordial; set aside to cool. Meanwhile, crush 12 ginger nuts to coarse crumbs. Divide ½ the biscuits between 4-6 glasses. Top with ½ the gooseberries and their juices and press down with a teaspoon.
Divide the custard equally between the glasses, then top with the remaining ginger crumbs, followed by the remaining gooseberries. Press down again, then chill for an hour. Whisk the cream with the remaining 2 tbsp sugar and cordial, until it forms a soft, lolloping cloud (don’t over-whisk). Divide between the trifles, then crush the remaining 2 ginger nuts and scatter over the top.
Typical values per serving when made using specific products in recipe
Energy | 1,895kJ/ 454kcals |
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Fat | 28.2g |
Saturated Fat | 17g |
Carbohydrates | 46.5g |
Sugars | 35.9g |
Fibre | 2.2g |
Protein | 3.6g |
Salt | 0.3g |
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£2.45Price per unit
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64p/100g0 added
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£1.40Price per unit
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£1.04/100ml