Gooseberry are perfect for traditional family puddings like this one. When gooseberries are out of season, other fruits such as apples, plums or rhubarb could be used instead. The best gooseberries to use for cooking are the early, small and firm green ones.

Ingredients: (Serves 4)

• 500 g/1¼ lb/5 cups gooseberries
• 50 g/2 oz/4 tablespoons caster sugar
• 75 g/3 oz/scant 1 cup rolled oats
• 75 g/3 oz wholemeal flour
• 60 ml/4 tablespoons sunflower oil
• 50 g/2 oz/4 tablespoons demerara sugar
• 30 ml/2 tablespoons chopped walnuts
• Natural yogurt or custard, to serve

Method:

Preheat the oven to 200ºC/400ºF/Gas 6. Place the gooseberries in a pan with the caster sugar. Cover the pan and cook over a very low heat for about 10 minutes, until the gooseberries are just tender. Tip the contents of the pan into an ovenproof dish.

To make the crumble, place the oats, flour and oil in a bowl and stir with a fork until evenly mixed.

Stir in the demerara sugar and walnuts, then spread evenly over the gooseberries. Bake for 25-30 minutes, or until golden and bubbling. Serve hot with yogurt, or custard made with skimmed milk.