Gooseberry Shortcake

Ann has been using the recipe since 1974 and it came from a little - long defunct - publication called Home and Freezer Digest to which she had a subscription. Just proving the best recipes get well used!

6oz (150g) butter
3oz (75g) caster sugar
6oz (150g) self-raising flour
3oz (75g) cornflour
8-12oz (200-300g) gooseberries
2oz (50g) walnuts, chopped
1oz (25g) demerara sugar

Prepare a 7” square shallow cake tin.

Cream butter and sugar until light and fluffy. Fold in flour and cornflour.

Reserve one third of mixture and spread rest evenly over base of tin.

Cover with gooseberries.

Add walnuts and demerara sugar to the reserved mixture and spread over the gooseberries.

Bake 190 deg, gas No. 5, for about 45 mins until fruit is tender and topping lightly browned. Cut into slices when cool.

Serve as cake or dessert.