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    Gooseberry Fool With Elderflower

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    Gooseberry Fool With Elderflower

    Fresh, tart gooseberries, sweet elderflower and creamy custard make a great summer dessert.

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4


    • 800g cooking gooseberries, topped, tailed and washed
    • 6 tbsp Waitrose Elderflower Cordial
    • 2 tbsp caster sugar
    • Fresh mint, to decorate
    • For the custard
    • 1 tbsp caster sugar
    • 284ml pot double cream
    • 1 vanilla pod
    • 3 egg yolks
    • 1 tsp cornflour


    1. Place the gooseberries in a pan with the elderflower cordial and sugar. Simmer for about 10 minutes until the gooseberries are thoroughly softened. Purée through a sieve (or in a blender if you want to include the crunchy pips) and allow to cool. Make the custard by gently heating the cream and vanilla pod in a saucepan to just under boiling point.
    2. Meanwhile, in a medium bowl, mix the egg yolks, sugar and cornflour to a smooth paste.
    3. Remove the vanilla pod from the hot cream then reserve to use again. Pour the cream over the paste, whisking all the time. Return the mixture to the pan and cook over a gentle heat, whisking constantly with a balloon whisk. Once the custard has thickened, pour into a bowl to cool.
    4. Mix the cooled custard and puréed fruit together and spoon into serving dishes or glasses. Chill in the fridge until ready to serve. Decorate with sprigs of mint.

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    Cook's tips

    To save time, use a pot of Waitrose Fresh Vanilla Custard and fold in a little whipped double cream to thicken slightly. Seasonal fruits such as strawberries or raspberries, can be used instead of gooseberries.

    Drinks recommendation

    To match the tart-sweet balance of this pudding, try a deliciously fresh and peachy sweet wine.


    Average user rating

    3 stars