Sticky Roasted Gooseberries

I love sharp fruits, and you don‘t get much sharper than a Gooseberry.

Roasting fruits always brings out their natural flavours, but gooseberries do need a little help to sweeten up.

Here I rinsed them under cold water and sprinkled them with about ¼ cup of caster sugar. Then roasted until golden, soft and sticky.

They are perfect served with yogurt or whipped coconut cream.

Here I served them with Elderflower fritters and a whipped creamy cheese and coconut yogurt, and have attached links to the recipes if you wish to do the same. The recipe I used here is actually my creamy cheese and yogurt recipe, I often use on cakes. If you like you could add a little vanilla beans through it or sweeten with the orange blossom syrup from the fritter recipe.


1 punnet gooseberries approx. 400g

¼ cup caster sugar.

Creamy cheese and coconut yogurt frosting recipe

1 Elderflower fritter recipe


  1. Pre heat the oven to 180°C
  2. Line a baking tray with parchment.
  3. Give the gooseberries a little rinse under cold water and place on the baking tray.
  4. Sprinkle on the sugar and place in the pre heated oven for approx. 20 minutes. Give them a little stir/shake half way through.
  5. I like mine soft and a little charred in places. They should be deliciously jammy once finished.
  6. Serve with yogurt, ice-cream, or as my serving suggestion above.

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