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You'd be a fool not to try this recipe

This recipe combines two things I'm really not really crazy about, custard and gooseberry's. But having got over my reticence to give it a try, I was pleasantly surprised at how good it tasted. Using fragrant elderflower cordial and homemade custard, it's a delightfully light and good looking dessert that rounds off a light summer dinner perfectly. Worth trying, even if you're not a fan of those green hairy fruits.

450g/1lb gooseberries
150ml/5fl oz elderflower cordial

For the custard
2 egg yolks
1 tsp arrowroot
150ml/5fl oz milk
30g/1oz sugar
150ml/5fl oz double cream

Fresh elderflowers, to decorate

- 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. - Fly at a Smile-Price