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.

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