This year there were plenty of tiny gooseberries and enough to do something with them so for a quick pudding I whizzed up some gooseberry fool. Here’s the recipe. As the gooseberries were very small, I didn’t think it necessary to blitz them after cooking them and it was nice to have a bit of texture.

INGREDIENTS:
500g gooseberries
125g sugar
125ml whipping cream, chilled
1 pot natural yoghurt, chilled

Combine the gooseberries and sugar in a pan and bring to the boil, stirring so that the sugar doesn’t stick.

Cook for 10 minutes and then leave to cool.

Whip the cream and combine with the yoghurt and mix the fruit through.

Chill.