I began today thinking I would make a seasonal salad. 'It is so warm and sunny' and everyone loves to eat salad when it is hot' I thought. 'I could make the salad hearty enough for a main meal and include some interesting ingredients from the garden.'
But then I went roaming around Ilkley, the lovely town where I live. I spotted some new season gooseberries in the green grocer's and my heart melted. I had to buy them and cook them up into something simple but good.
Gooseberries remind me of green eyes. They stared up at me as I picked over them and placed them in a bag. They taste tart and sour when raw but deliciously jammy when cooked with a generous dose of sugar.
I then went to the Oxfam shop which was packed and spotted the beautiful bowl in the photograph. Something about it caught my eye. And when I picked it up I recognised the quality and feel of the ceramic. I turned it over and there was the Burleigh Ware crest and a price tag of just 69p.
For those of you who do not know Burleigh Ware look it up on Google. The pottery was established in Staffordshire in 1851 and has been manufacturing high quality English ceramics for over 150 years.
The name Burleigh Ware is synonymous with fine craftsmanship and a traditional manufacturing process of the highest standard.
The gooseberries, the bowl and the bright sunny weather inspired me to create this simple yet delicious set.
The home made custard is because I had two leftover egg yolks in the fridge that needed using up. Custard is one of the best uses for left over egg yolks. So enjoy this simplest of seasonal treats and I hope you enjoy the yellow theme.
Stewed gooseberries with home made custard and elderflowers
Serves 4
Ingredients
- 400 g fresh gooseberries
- 80 g granulated sugar
- 2 tbsp water
For the custard
- 2 egg yolks
- 1 tbsp cornflour
- 2 tsp caster sugar
- 400 ml semi skimmed milk (or lactose free milk)
- 1 tsp vanilla essence or vanilla paste
Method
Rinse the gooseberries clean water and remove the stalk and calyx (where the flower has died). Place the gooseberries in a pan together with the sugar and water. Gradually heat up the gooseberries and cook them until their skins split and they collapse and soften. Remove them from the heat and allow them to cool a little.
To make the custard: place the egg yolks in a small non stick saucepan with the cornflour, sugar and vanilla essence. Add a little milk to the cornflour and sugar and mix to a paste. Gradually add the remaining milk and place on a very gentle heat. Bring the custard up to a gentle simmer and stir continuously with a wooden spoon until it thickens.
If the custard develops little lumps DO NOT PANIC. Just press them against the side of the pan and they will disappear. Taste the custard and add a little more vanilla and sugar if you like. I prefer my custard not to be too sweet.
Serve the stewed gooseberries and custard and decorate with elderflowers or rose petals. Enjoy your weekend!