Ingredients

• 450g/1lb gooseberries
• 150ml/5fl oz elderflower cordial
• 2 egg yolks
• 1 tsp arrowroot
• 150ml/5fl oz milk
• 30g/1oz sugar
• 150ml/5fl oz double cream
• Fresh elderflowers
• to decorate

Directions

• Top and tail the gooseberries. Put them into a pan with the elderflower cordial. Bring up to the boil and then simmer gently until soft and pulpy. Leave to go cold
• and then place in a serving dish.
• Make the custard heat the milk up in a pan to the point of boiling. Beat the egg yolks
• arrowroot and sugar together in a jug and pour the hot milk into the jug.. Mix well and then return to the pan. Heat gently until the custard thickens
• but do not boil. Strain into a clean bowl and cool.
• Whip the cream to the same consistency of the gooseberries.
• Gently stir the cream into the gooseberries and then fold in the custard. Try to give it a marbled effect in the serving bowl. Place a few elderflowers on top to decorate.