This is one of the simplest recipes to have appeared over the many years of EDP Norfolk’s step by steps.
125g gooseberries
150g caster sugar
A little water
Small piece of root ginger
Sprig of fresh rosemary
1 small glass sherry
125ml double cream
Norfolk Buttons
100g butter
350g caster sugar
1 egg
250g self-raising flour
1 level tsp ground ginger
1 Place the gooseberries and 100g of the sugar in a little water.
2 Add the chopped root ginger and the rosemary.
3 Add the sherry.
4 Slowly bring to a simmer, cook until the gooseberries begin to break down, remove from the heat and allow to cool.
5 Whip the cream with the remaining sugar until it begins to thicken.
6 Fold a third of the cooked gooseberries into the cream to make the fool. Place the remaining gooseberries in the base of a pretty glass. Top the glass with the fool, decorating with a poached gooseberry and a sprig of rosemary.
7 To make the buttons; cream the butter and sugar until light and fluffy.
8 Gradually beat in the egg.
9 Sift the flour and ginger into the mixture.
10 Mix until it becomes a fairly firm dough then roll this into small balls and place them on a greased baking tray.
11 Bake at 160C/gas mark 3 for 30 minutes until well risen, hollow and very lightly browned.
