If you are unsure of how to use them and what taste they will have when cooked, you will be happy to hear that they are simple to prepare. Simply remove the little stalk at the top and at the bottom. Give them a rinse and they are ready to go.
Their flavour can be tart or sweet. That is why they can make a delicious jam or can equally be turned into a tangy pickle. They also make delicious sweet treats like this slice.
Serves 8-10
Pastry
125g butter, softened
50g golden or white caster sugar
2 egg yolks
1 Tbsp custard powder
125g plain flour
50g polenta (fine)
Filling
500g gooseberries, top and tailed
150g caster sugar, plus 1 Tbsp for dusting
Zest of 1 orange and juice of half
40g polenta (fine) + 1 Tbsp for dusting
1 egg white
Method
Begin by making the pastry. Cream the butter and sugar until light and creamy.
Add the egg yolks and beat well to combine.
Add the custard powder, flour and polenta and mix until just combined.
Turn out on to your workbench and bring it together. Wrap and chill for 20 minutes.
Preheat the oven 180degC.
In a bowl, combine the gooseberries, sugar, orange zest and juice and mix well. Let sit for 10 minutes.
Roll the pastry to fit a 18cm rectangle pan or similar shape. I find rolling the pastry in between 2 sheets of lightly floured baking paper holds the pastry together. Roll the pastry 4mm thick and wide enough to go up the sides of the baking dish.
Remove the top layer of baking paper and place the pastry gently into the baking dish, keeping the bottom layer of paper on (this will help when removing from the tin). Gently ease the pastry into the corners of the tin and up the sides.
To finish the filling, whisk the egg white until soft peaks and add the gooseberries, fold through the mixture and pour into the pastry case. Fold over any extra pastry on to the filling, sprinkle with polenta and sugar.
Bake for 30 minutes or until the pastry is golden and the gooseberries are bubbling.
Cool before eating.
