Gooseberry and Potato Cobbler

Name: Gooseberry and Potato Cobbler
Ingredients: 12 oz (350 g) self-raising flour; 8 oz (225 g) potato, peeled, cooked and puréed; 2 oz (50 g) butter, melted; A little water; 2 oz (50 g) sugar; 1 lb (450 g) gooseberries, topped and tailed; 4 flower heads of elderflower, well washed; 6 fl oz (175 ml) milk

Preparation info

Difficulty
Easy

Appears in

The Potato Year

By Lucy Madden

Published 2015

About

One of the most exquisite combinations in the world of food must surely be gooseberries cooked with elderflower. The taste is reminiscent of Muscat grapes, sweet and sensuous, only possible for a couple of weeks each year and not to be missed. Here the fruit is given a crust topping. Eat with lashings of cream.

Ingredients

For the Crust

8 oz (225 g) potato, peeled, cooked and puréed
12 oz (

Lunch
May
Vegetarian

Method

Sift the flour into a large bowl and stir in the potato. Add the butter and enough of the milk to make a soft dough. Turn onto a floured surface and push into a round.

Put the gooseberries into a flan dish with the elderflower and the sugar and pour in a little water. Cover with the crust, cut off any surplus dough around the side and bake at