When you cannot get dessert gooseberries, use a cooking variety, but you might need to add more sugar.
ingredients
serves 4
Finely grated rind and juice of 1/2 orange
2 tablespoons soft light brown sugar
1 pound ripe dessert gooseberries, topped and tailed
3/4 cup plain whole wheat flour
1 egg, beaten
1/2 pint semi-skimmed milk
2 teaspoons corn oil
Squares of greaseproof paper for stacking
1 level tablespoon demerara sugar
method
OVEN: Preheat to 190°C (375°F, gas mark 5)
1. Gently heat the orange rind and juice with the light brown sugar in a saucepan, stirring to dissolve the sugar. Put in the gooseberries and simmer for about 10 minutes, stirring occasionally, until they are soft and the juice is slightly thickened. Leave to cool.
2. Put the flour in a mixing bowl, make a well in the centre and pour in the egg and half the milk. Stir well with a wooden spoon until the ingredients arc combined, then beat until smooth. Stir in the remaining milk and pour the batter into a measuring jug.
3. Smear a little oil over the base of a nonstick skillet 6 inch in diameter. Heat it over a moderate heat until it gives off a slight haze. Pour one-eighth of the batter into the pan and quickly tilt the pan until the base is coated thinly. Cook until the top of the batter is set and the underside golden brown. Turn or toss the pancake over and cook the other side. Slide out onto a plate. Make seven more pancakes in the same way and put greaseproof paper between them as you stack them on the plate.
4. Lay the pancakes with the side cooked first down on the work surface. Divide the filling between the pancakes and spread evenly. Fold each one in half, then in half again to make a fan shape and overlap the fans in an ovenproof dish. Sprinkle the demerara sugar over the top.
5. Place in the heated oven for 15 minutes, until heated through and crisp round the edges. Serve immediately.
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