Gooseberry and cinnamon yoghurt

Serves 6

Prep 10 min

Cook 50 min

Chill 1 hr

There's a Catherine Tate sketch where she plays a posh mum offering her children gooseberry and cinnamon yoghurt as a ‘treat’. It's a perfect satire, and if you haven't seen it, you have to watch it – it's absolutely brilliant.

This version might make your children roll their eyes initially, but it's sophisticated enough for grown-ups and sweet enough to win over even the most sceptical kids. Gooseberries get slow-roasted with vanilla until jammy, then served with whipped yoghurt and cinnamon-spiked maple syrup. The gooseberries look slightly watery when they come out of the oven, but once cooled and refrigerated, they absorb the liquid and become perfectly spoonable. Keep the yoghurt and gooseberries refrigerated, and the maple syrup at room temperature.

Ingredients

400g	gooseberries
80g	caster sugar
1	vanilla bean, split in half, seeds reserved for the yoghurt
1	pinch of salt
1	cinnamon stick
80ml	maple syrup
220g	Greek yoghurt
170g	double cream

Method

Preheat the oven to 160C.
Place the gooseberries with the sugar, vanilla pod and a pinch of salt in a 15x25cm baking dish. Stir well and bake, stirring halfway through for 35 minutes until slightly collapsed but still holding its shape. Set aside to cool then refrigerate for 30-45 minutes.
Meanwhile, place the cinnamon in a small saucepan on medium low heat and toast for 1 ½ minutes until slightly starting to colour. Pour in the maple syrup and cook for 2-3 minutes until it comes up in a furious bubble. Take off the heat and set aside to cool completely. It will thicken as it cools.
To make the yoghurt, place the vanilla bean seeds, yoghurt and cream in a bowl. Whisk until it forms soft peaks. If not using right away, cover the bowl and refrigerate until needed.
To assemble, spoon the yoghurt onto a plate, followed by the gooseberries with any juices from the pan and a couple of spoonfuls of the maple mixture. Serve with the rest of the maple alongside.