Gooseberry and Elderflower Pudding

Preparation info

  • serves


    • Difficulty


Appears in

The Scented Kitchen: Cooking with Flowers

The Scented Kitchen

By Frances Bissell

Published 2012

  • About

This is constructed in the same way as Summer Pudding, a basin lined with sliced bread and filled with fruit. But instead of a deep red berry fruit dessert, the gooseberries make an interesting pale version, which is enlivened with a garnish of herbs, flowers and decorative edible leaves.


  • 1 kg/2 lb gooseberries
  • 300 ml/½


Top and tail the gooseberries and place them in a saucepan with the water. Rinse and shake the elderflowers, add them to the fruit and cook until the gooseberries are soft. Sweeten to taste. Place a sieve over a bowl and spoon in the gooseberries. Remove the crust from the bread and cut into wedges to fit a pudding basin, also cutting a circle for the base. Dip the bread slices into the goosebe