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Prep

10 mins

Bake

5 mins

Serves

2

Difficulty

Easy

About

This classic British dessert exudes elegance and simplicity, combining the tangy sweetness of gooseberries with velvety vanilla whipped cream. A perfect treat on a warm summer day!

Classic-Tin
made using

Lyle’s Golden Syrup Tin

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Instructions
Ingredients
Reviews
Step 1

Place the gooseberries and sugar in a small saucepan with a splash of water. Cook until the fruit starts to burst, then squash the gooseberries with a potato masher or fork until pulpy. Cool and allow to chill until cold in the fridge.

Step 2

Put the yoghurt in a bowl and beat with Lyle’s Golden Syrup and vanilla until smooth. Gently whisk in the double cream.

Step 3

Spoon layers of yoghurt mixture into a serving bowl or a glass, then top it up with gooseberries and crushed meringue. Enjoy!

Ingredients

Serving

1

Gooseberries

Topped and tailed

300 g
Pure Cane Caster Sugar

Tate & Lyle Fairtrade Caster Sugar

45 g

Greek-style natural yoghurt

200 g
Lyle's-golden-syrup

Lyle’s Golden Syrup

2 tbsp
Vanilla

Vanilla

1 tsp
Cream

Double cream

200 ml

Meringue nest

Crushed into small pieces

1

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Our Syrups

Ideal for baking and toppings, and a perfect companion for pancakes and porridge.

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