Bubbling, jammy gooseberries beneath a golden, buttery oat crumble — this is one of Britain’s great summer puddings. The elderflower and vanilla in the filling take it from comforting to truly special.
INGREDIENTS
• 750 grams fresh gooseberries, topped and tailed
• 80 grams caster sugar
• 3 tablespoons tbsp elderflower cordial
• 1 teaspoons vanilla bean paste
• 1.5 tablespoons cornflour
• 150 grams plain flour
• 100 grams rolled oats
• 100 grams light brown sugar
• 0.5 teaspoons ground ginger
• 0.3 teaspoons fine sea salt
• 100 grams cold unsalted butter, cubed
• 30 grams flaked almonds
STEPS
1. Preheat oven: Preheat oven to 190°C (170°C fan). Have a 1.5 litre baking dish ready.
2. Make the gooseberry filling: Toss 750 grams fresh gooseberries, topped and tailed with 80 grams caster sugar, 3 tablespoons tbsp elderflower cordial, 1 teaspoons vanilla bean paste, and 1.5 tablespoons cornflour. Pour into the baking dish and spread evenly.
3. Make the crumble topping: In a large bowl, mix 150 grams plain flour, 100 grams rolled oats, 100 grams light brown sugar, 0.5 teaspoons ground ginger, and 0.3 teaspoons fine sea salt. Add 100 grams cold unsalted butter, cubed and rub in with your fingertips until the mixture resembles rough, clumpy breadcrumbs. You want some larger pea-sized lumps for texture.
4. Assemble: Scatter the crumble loosely and evenly over the gooseberry filling — do not press it down. Scatter 30 grams flaked almonds over the top.
5. Bake: Bake for 35–40 minutes until the topping is deep golden and the gooseberry filling is visibly bubbling at the edges.
6. Rest and serve: Leave to rest for 10 minutes before serving — the filling will be extremely hot straight from the oven. Serve warm with custard, double cream, or vanilla ice cream.
NOTES
Ground ginger in the crumble topping is the unexpected twist here — it adds a gentle warmth that complements the tartness of the gooseberries beautifully without being overpowering. The flaked almonds on top add a lovely crunch and a toasty, nutty finish. Elderflower in the filling is classic, but don’t skip it — it elevates the gooseberries from simply tart to truly fragrant. Serve warm with custard, cream, or a generous scoop of vanilla ice cream.