Last week I bought a punnet of gooseberries then quite forgot about them until this afternoon when I found them in the back of the salad drawer. Mmmmn. Well we have been busy working down at Cowslip Cottage, trying to get it finished in time for the return of Miles and Poppy, our son and daughter in law. They fly in from Shanghai next week, along with their beautiful cat, Boy.
He is an indoor cat so once he gets used to being in England and living in Cowslip Cottage, he is going to enjoy watching these handsome animals in the parkland beyond the back gate.
He'll also enjoy watching the rabbits, squirrels and birds which visit the gardens. Life is about to become very exciting for him.
Back to the gooseberries. I decided to experiment, after all, Max loves the rhubarb and custard cakes which I made earlier in the year, so i reckoned it was worth swapping out the rhubarb for the equally tart gooseberries.
I originally posted about the rhubarb and custard cake here just substitute gooseberries for rhubarb.
I made it in the same way, baked it for the same amount of time, and then let it cool in the tin. By the time Max came home from the cottage it had cooled and was ready to serve, with a scoop of really good vanilla ice cream, although it would work equally well with a drizzle of cream, creme fraiche, Greek yogurt or yet more custard.
It was declared a total success. I'm delighted, that is puddings sorted out for this week.
Happy Birthday Max!
xxx
That looks delicious.
ReplyDeleteCake with tart fruit and lashings of custard, perfect. How did you get on with making your cherry jam?
DeleteHappy Birthday Max. Cake looks lush. Boy has such big eyes!
ReplyDeleteOh how he enjoyed that cake, Sol. Now that I have finally met Boy I can confirm that his eyes are beautiful and he is a truly delightful cat. He adores me, it's cupboard love but I'll take what I can get!
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