Skip to main content

Gooseberry Fool by Jeremy Lee

A delight of compote, cream & custard
The best way to cook gooseberries destined for this quintessential fool, a delight of compote, cream and custard, is to bake them in the oven. Lay them in a single layer in a wide dish, sugar them liberally, cover with foil and bake, allowing the resulting flood of juice to disperse in a cloud of steam, producing the consistency of a compote. As gooseberries occasionally coincide with elderflowers, a spoonful of homemade cordial or indeed an umbel or two of the elderflowers themselves laid among the fruits imbues them with an appealing muscat flavour.


1kg gooseberries, topped and tailed

150g caster sugar

2-3 umbels of elderflower or a soup spoon of homemade cordial (optional)



Preheat the oven to 180 °C. In the widest dish possible, or several if needs must, arrange the gooseberries in one layer. Spoon the sugar evenly over the fruit (if pursuing the thought, add the elderflower or a spoonful of elderflower cordial; substituting the elderflower cordial for water will also work).

Cover the dish(es) tightly and bake for 35-40 minutes, checking from time to time they are not catching at the edges. Cool, pass through a sieve and refrigerate. This keeps well for a fair few days.


Taken from Cooking - Simply And Well, For One Or Many by Jeremy Lee. For more about Jeremy follow @jeremyleeqv
We spent 5 mins with Jeremy to learn just a few of his culinary secrets - from his greatest influences to his desert island ingredients…