500g/17½oz of gooseberries, topped and tailed
175g/6¼oz of caster sugar
3 tablespoons/55ml of elderflower cordial
75g/2½oz of butter - diced at room temperature, plus extra for greasing
175g/6¼oz of plain flour
50g/1¾oz of pecan nuts - roughly chopped

METHOD

Preheat the oven to 190°C / 375F / Gas 5. Grease a 1.2 litre ovenproof dish. Put the gooseberries, 115g of the caster sugar and the elderflower cordial in a large pan and cook gently for about 5 minutes, stirring occasionally, until the fruit is starting to soften. Transfer the gooseberry mixture to the greased dish. To make the crumble, use your fingertips to rub the butter into the flour until the mixture resembles rough breadcrumbs. Then stir in the remaining sugar and pecan nuts. Sprinkle the crumble mixture over the gooseberries and level the surface. Bake for 30-40 minutes until the topping in golden. Divide the crumble between individual serving bowls and serve immediately with fresh custard, ice cream or pouring cream.

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