- shortcrust pastry
- 500g/1lb 2oz gooseberries
- 125g/4½oz caster or soft brown sugar
- a slug of elderflower cordial
- 1 tbsp potato flour
- generous knob of butter
- milk
- 1 egg
- beaten demerara sugar
- Preheat the oven and a baking sheet to 180C/356/Gas 4.
- Divide the pastry into two halves, one slightly bigger than the other. Roll out the bigger piece and line a shallow, greased dish, leaving some overhang. Sprinkle some sugar over the surface, then throw in the gooseberries.
- Sprinkle over the potato flour, the rest of the sugar and the elderflower cordial, then dot with the butter.
- Roll out the remaining piece of pastry for the lid, place it over the top, then seal with a fork all round the edges.
- Cut a cross in the middle through which the steam can escape, brush with beaten egg, then scatter a bit of demerara sugar over the surface.
- Place on the hot baking sheet and cook for about 25 minutes. Turn the heat down a bit and continue to cook for another 20-25 minutes until golden and bubbling.
- Cool for at least 15 minutes, then serve with clotted Jersey cream, or homemade custard.