Ingredients

• 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

Directions

• 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.