Jul 14th, 2005
Gooseberry & Elderflower Crumble
When I discovered that mtp housed what seemed like half the UK’s gooseberry bush allocation I was perturbed. What on earth would I do with all those tangy berries? Start a jam-making cottage industry, give them to charity, sell them on the intranet at work? Or, here’s a novel idea, just learn to cook with them. I decided on the latter and happily discovered an exciting new ‘combo’, one that I had never come across before: gooseberry and elderflower. Surely, great cooking is all about combos. Think about cheddar and apple, peanut butter and jelly, or my personal favourite strawberries and champagne. Every yin has it’s yang and elderflower is apparently gooseberry’s So I tried it, I made this, using elderflower cordial instead of flowers (because I didn’t have any). It was lovely. So I decided to invest in an elderflower bush. (£7.99 from local garden centre). I chose this plant because of its beautiful black foliage, the way the pink flowers stand out from the black backdrop and it’s name, Black Lace. Brought back a few memories of family wedding receptions in the ‘crazy’ 80s.
