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.