Artist Heather Passmore Makes a Gooseberry Pie
City Farmer’s gooseberries are ripe for the picking
Heather, dressed in medieval garb, came by the garden today to pick ripe gooseberries. She shared with us her recipe for making gooseberry pie and then biked home to prepare the delicious dessert.
Our gooseberry bush is at least fifteen years old and head gardener Sharon keeps it well pruned. Berries turn from a light green to a red wine colour.
Gooseberry Caudle Pie Recipe from England
From the Celtnet recipes website:
This is a traditional English recipe dating originally from the Georgian period for a classic deep pie of sweetened gooseberries baked in a puff pastry crust that’s finished by the addition of a cream custard (originally known as a caudle).
600g puff pastry
For the Filling:
500g gooseberries, topped and tailed
150g caster sugar (or to taste)
125ml single cream
125ml double cream
2 large egg yolks
1 egg white, beaten, to glaze
caster sugar, for dusting