Preparation

• 1
  1. Preheat the oven to 180 degrees or 160 degrees fan oven. 2. Wash the gooseberries, trim off the “tops and tails” then place them in the bottom of a baking dish
• 2
  I used a pyrex dish about 18cm by 25cm. Sprinkle the soft light brown sugar over the berries, spoon the elderflower cordial over them too and then mix well together.
• 3
  3. To make the sponge, first place the soft margarine, or butter if you prefer, cut into small pieces in a large mixing bowl, pour in the caster sugar and cream together well.
• 4
  4. Beat the eggs in a small bowl then add the beaten egg gradually to the creamed margarine and sugar, stirring to mix it in thoroughly.
• 5
  5. Sift the flour into the mixing bowl and gently fold it into the mixture.
• 6
  6. Add the milk, a spoonful at a time, and fold into the mixture.
• 7
  7. Spoon the sponge mixture on top of the gooseberries and level it off evenly. Bake in the oven for 25 minutes, sprinkle on a little more soft brown sugar to top the sponge, then return to the oven and bake for a further 15-20 minutes, until the sponge is cooked and the top is golden brown.