Gloucester Gooseberry Mould

• 1½lb gooseberries
• ½oz gelatine
• Sugar to taste

Soak the gelatine for one hour in quarter pint water. Cook the fruit in the rest of the water until tender. Add the sugar and dissolve. Bring fruit again to the boil, stirring all the time. Beat in the softened gelatine and when quite dissolved, turn the mixture into a wetted mould or basin and leave to set. Turn on to a plate and serve with cream.