The Recipe Room

I remember warm summers when I was a little girl, helping my grandmother make jams, cakes and pies with the gooseberries from her garden. I used to love their tangy taste, but was oblivious to the fact that they are a good source of fibre and vitamins A and C! (Also try these lemon blueberry muffins.)

We don’t have gooseberries in our garden, unfortunately. But when I saw them in a farm shop the other day, they brought back such nice memories that I had to buy some. They are in the peak of their season right now (June and July), so they may even be sweet enough to be eaten raw. However, I’ve baked some gooseberry and almond cupcakes, based on my grandmother’s “cherry financiers” recipe, changing some of the ingredients. I was quite chuffed with how they turned out actually!