Traditional Welsh Recipes

Eirin Mair Hufennog Gwent (Gwent Gooseberry Cream).

A south Walian recipe for poached gooseberries in a rich, creamy individual setting.

Poach the gooseberries in a saucepan with a very little water and the caster sugar; keep them whole by poaching them gently; add more sugar, if preferred. When cool, spoon the gooseberries, with a little juice, into six ramekin dishes. Beat the yoghurt and cream together until they form soft peaks, fold in the vanilla essence and icing sugar and spoon the mixture on top of the gooseberries. Sprinkle a dessert spoon of Demerara sugar over the top of each ramekin. Cover with cling film and refrigerate for several hours. The sugar forms a nice crunchy topping.

Serves 6.