Elderflower & gooseberry fool

Puddings and cakes

  • Serves: 6
  • Preparation time: 1 hour
  • Cooking time: 30 minutes
Elderflower and gooseberry fool © National Trust books`

Elderflower and gooseberry fool


  • 700g (1½lb) fresh gooseberries
  • 175g (6oz) sugar
  • 2 tablespoons elderflower cordial
  • 300ml (½ pint) double or whipping cream
  • Fresh mint leaves, egg white and caster sugar for decoration (optional)



Wash the gooseberries and put them into a pan without any extra water (the juice running out of the gooseberries will provide all the liquid you need). Simmer for approximately 15 minutes, or until cooked and squashy. Add the sugar.

Pour into a blender or food processor and purée. Then sieve the purée to remove the pips etc.

Allow to cool, then stir in the elderflower wine or cordial. Whip the cream until it is thick but not stiff and fold gently into half the gooseberry purée. Spoon the two mixtures in layers into individual glasses, starting with a layer of the gooseberry and cream mixture, then the rest of the gooseberry purée in another layer and then the remainder of the gooseberry and cream mixture. Chill before serving.

For a special occasion you could decorate the glasses with frosted leaves. Beat a little egg white, paint it on each of the mint leaves and coat with caster sugar. Leave to dry on a paper towel until crisp before decorating.

Recipe from The National Trust Complete Traditional Recipe Book by Sarah Edington (2010)