500g red or green gooseberries
3-4 tbsp caster sugar
2 tbsp water
300ml double cream
Top and tail the gooseberries and place in a pan with the water and sugar. Bring to the boil then simmer until the gooseberries are soft.
Break down the goosberries with a fork and set aside until cool. If the fruit was very tart you may need a little more sugar.
Whip the cream until it forms soft peaks. Fold the gooseberries into the cream and pour into an ANTA pudding bowl and place in the fridge.