Preparing for a dinner party and want to make it for more than two? Just increase the ingredients to whatever levels you will require.
Ingredients:
300g or 10.5 ounces of Goosberries
45g or 1.6 ounces of Tate and Lyle Fairtrade caster sugar
Two tablespoons of Lyle's Golden Syrup
One Teaspoon of vanilla extract
One meringue nest
200g or 7 ounces of Greek-style plain yoghurt
200ml or 1/3 of a pint of double cream
Step 1
Put your gooseberries and the caster sugar into a small saucepan with just a splash of water. Cook the gooseberries to the point that they begin bursting. Remove from the heat, then squish the gooseberries with a potato masher or a fork until they are pulpy. Cool, then place them in the fridge until they are chilled.
Step 2
Place the Greek-style plain yoghurt into a bowl and beat this with the Lyle’s Golden Syrup and the vanilla extract until the mixture is smooth. Then, carefully and gently whisk in your double cream.
Step 3
Spoon layers of the yoghurt mixture into a serving bowl or a suitable glass, then top this up with the gooseberries and the crushed meringue.
Step 4
Enjoy!