July brings the last of the gooseberries tumbling off the bushes, and I can't think of a lovelier way to honour them than this cool, pillowy fool. It's the sort of pudding that asks almost nothing of you and gives back everything.
Tip the gooseberries into a small saucepan with the sugar and water. Set it over a gentle heat and let everything bubble quietly for about eight minutes, stirring now and then, until the berries have collapsed into a soft, rosy mush. Stir in the elderflower cordial and leave it to cool completely. I usually do this in the morning and pop it in the fridge.…
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