Place the gooseberries, caster sugar, ginger and elderflower in a saucepan with 4 tbsp water and cook, covered, for 5 mins until the berries begin to pop.

Tip into a baking dish.

2.Make the topping. Sift the flour, baking powder and a pinch of salt into a mixing bowl.

Rub in the butter until the mixture looks like breadcrumbs, then stir in the caster sugar.

Mix in the buttermilk to give a soft, sticky dough. Dollop spoonfuls on top of the gooseberries, then sprinkle with the demerara.

Bake for 25 mins or until golden brown and crusty.

Stand for 5 mins, then serve with some low-fat ice cream, fromage frais or custard.