Gooseberry kuchen with elderflower cream

‘Kuchen’ is German for cake, but it’s more of a pudding, I think. You could also use plums, pears, apples, pears or cranberries. Overview 20 mins 50 mins 6 Ingredients - 150g butter, plus extra for greasing - 275g gooseberries - 150g caster sugar - 1 large egg - 200ml sour cream - 225g plain flour - 2 tsp baking powder - finely grated zest of 1 lemon - ½ tsp vanilla extract - 2 tbsp granulated sugar For the cream - 300ml double cream - 3 tbsp elderflower cordial - 1 tbsp icing sugar Method Preheat the oven to 180C/170C fan/gas mark 4. Butter a 23cm cake tin or a shallow pie dish. Top and tail 275g gooseberries. Cream together 150g butter and 150g caster sugar until pale and fluffy, then add 1 large egg and beat for a few minutes. Add 200ml sour cream and beat until smooth. Add a pinch of salt and fold in 225g plain flour, 2 tsp baking powder, finely grated zest of 1 lemon and ½ tsp vanilla extract. Spread the batter in the tin or dish. Toss the gooseberries with 2 tbsp granulated sugar then tumble them on to the cake batter. Bake for 50 minutes, or until a skewer inserted into the middle of the cake comes out clean. Whip 300ml double cream until it’s holding its shape then drizzle in 3 tbsp elderflower cordial. Mix together well, then sweeten with the 1 tbsp icing sugar. Serve the kuchen warm or at room temperature with the cream.