Ingredients

•          750g gooseberries , washed, topped and tailed
•          100g caster sugar
•          1 tsp grated root ginger
•          3 tbsp elderflower cordial

For the topping

•          140g plain flour
•          2 tsp baking powder
•          25g butter
•          25g caster sugar
•          150ml buttermilk
•          1 tbsp demerara sugar

Method

•          STEP 1

Heat oven to 190C/170C fan/gas 5. 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.

•          STEP 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.