Serves: eight as dessert
Cook time: ~45 minutes + batter resting time

Ingredients

•  1 x 500g punnet of gooseberries from Sheffield Berry Gardens 
• 60ml of rum from New Norfolk Distillery 
• 2 tbsp caster sugar 
  
•  500ml full cream milk 
• 2 large (50-55gm) whole eggs + 2 yolks 100g caster sugar 
• 80g melted butter 100g seived whole wheat flour from The Grain Family 
• 1/4 tsp vanilla paste or powder 
• 1/4 tsp salt 
• extra butter and flour to line your baking dish 

Method

• Trim the flower ends from the gooseberries using tweezers or scissors. Preheat your oven to 110 degrees C.
• Cluster the gooseberries into the center of a tray lined with baking paper, and sprinkle over the rum and sugar.
• Bake at 110 degrees C for 3.5 to 4 hours. Allow to cool completely before using in the Breton recipe.
  
• Combine the flour, sugar, and salt in a large mixing bowl and whisk thoroughly to combine.
• In a food processor, mix milk, eggs, melted butter, and vanilla together until smooth, taking care not to incorporate too much air.
• Add the dry ingredients to the food processor and pulse until just combined.
• Rest the mixture in the fridge for at least three hours, up to overnight.
• Preheat a fan forced oven to 200 degrees C.
• Coat your baking dish in softened butter, dust with flour and tap out the excess.
• Line the bottom of your baking dish with the prepared gooseberries.
• Stir the batter very gently with a wooden spoon until it’s smooth again.
• Gently pour the batter over the gooseberries, taking care not to wash them to the edges of the baking dish. Bake at 200 degrees until the top is pleasingly dark brown and the custard is set. About 40 – 45 minutes.
• Allow to cool for half an hour before serving, or an hour if attempting a double-invert turnout onto a serving platter.