Ingredients
75g margarine
75g natural yoghurt
125g caster sugar
2 eggs (free range of course)
150g self raising flour
25g butter
4 tblsp golden syrup
300g gooseberries
Method
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Heat the oven to gas 4,180 degrees C, 350F
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Grease a 20cm loose bottomed cake tin
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Beat together the margarine, sugar and eggs. Beat in the yoghurt. Fold in the flour until smooth. Spoon the mixture into the prepared cake tin and bake for 20 mins.
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Melt the butter and golden syrup together. Add the gooseberries and mix well.
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Carefully pull out the shelf of the oven a little and spoon the gooseberry mix over the cake. Bake for a further 30mins until golden.
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Remove and run a knife around the edge to release the cake and leave to cool in the tin.
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When cool remove from the cake tin and transfer to a serving plate.
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Great with custard or cream or just as it is for a picnic.
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