Easy gooseberry cobbler

• gooseberries↗750g g

  washed, topped and tailed

• caster sugar↗100g g
• grated root ginger↗1 tsp tsp
• elderflower cordial↗3 tbsp tbsp
• plain flour↗140g g
• baking powder↗2 tsp tsp
• butter↗25g g
• caster sugar↗25g g
• buttermilk↗150ml ml
• demerara sugar↗1 tbsp tbsp

Step-by-step instructions

1. 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. 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.