Gooseberry and Elderflower Cobbler

For a traditional pudding with a modern twist, try Simon Rimmer's delicious cobbler with lashings of smooth vanilla and lemon grass custard
By Simon Rimmer
Gooseberry and Elderflower Cobbler
  • Rating:
  • Serves: 6
  • Cook Time: 25 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 900 g gooseberries, topped and tailed
  • 50 ml elderflower cordial
  • 100 g sugar

For the top

  • 225 g plain flour
  • 3 tsp baking powder
  • 1 pinches salt
  • 100 g unsalted butter, cut into cubes
  • 175 ml buttermilk
  • 25 g demerara sugar

For the custard

  • 400 ml milk
  • 1 vanilla pod, split and scraped
  • 1 stalks lemongrass, bruised
  • 4 egg yolks
  • 30 g sugar


1. Preheat the oven to 200C/gas 6.

2. Combine the fruit, cordial and sugar, and arrange in the bottom of an ovenproof dish.

3. In a blender, pulse together the flour, baking powder, salt and butter. When it looks like breadcrumbs, add the buttermilk and blend some more until it forms a sticky dough.

4. Spoon dollops of the dough on top of the fruit, sprinkle with sugar and bake for 25 minutes until crisp and golden.

5. In a saucepan, bring the milk, vanilla and lemon grass to scalding point. Whisk the eggs and sugar together in a bowl, then pour the milk onto the eggs and whisk until blended together. Return to the pan and heat gently, stirring continually, until the custard thickens to a sauce consistency.

6. Divide the cobbler into portions and serve hot with the custard sauce.

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