This is a quick and easy pudding, which can be made with fresh or frozen gooseberries.

ripe-gooseberries

350g gooseberries
1 tbsp water
75g caster sugar (or to taste)
284ml carton double cream
200g cold, ready-made, fresh custard

Method

1. Cook the gooseberries in a saucepan with the water over a medium heat. Simmer for 5-10 minutes until the gooseberries are very soft. Purée in a blender then press through a sieve to remove the pips. Stir the sugar into the sieved purée, and leave to cool.
2. Whip the cream until it holds soft peaks, then fold it loosely into the custard. Loosely fold in the gooseberry purée so the fool has a marbled texture. Serve chilled, in small glasses.

This gooseberry fool would make a good pudding for a special occassion.
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