This summery Elderflower and Lemon Cake from the team at Thixendale based Charlie and Ivy’s is perfect for Fathers Day lunch on Sunday. Using their natural rapeseed oil to create the sponge, a splash of elderflower and gin give the drizzle a delicious kick! For more recipe inspiration visit their website www.charlieandivys.co.uk
# Place the gooseberries in a small pan with 80g caster sugar and cook until stewed and soft. # Place most of this in the base of four martini glasses and allow to cool, reserve a little to put in the syllabub. h4. To make the syllabub # Add 200ml white wine to the other 80g caster sugar, split the vanilla pod and add the seeds (if the vanilla pod is large only use half and put the rest in a jar of sugar to make vanilla sugar). # Add the gooseberry and elderflower jam, double cream, lemon zest and the remainder of the fresh gooseberry mix. # Whisk this until stiff and pipe into the glasses. # Set in the fridge for 30 minutes and serve with some shortbread biscuits or cookies.