Search my recipes

I love sharp fruits, and you don’t get much sharper than a Gooseberry.

Roasting fruits always brings out their natural flavours, but gooseberries do need a little help to sweeten up.

Here I rinsed them under cold water and sprinkled them with about ¼ cup of caster sugar. Then roasted until golden, soft and sticky.
They are perfect served with yogurt or whipped coconut cream.

Here I served them with Elderflower fritters and a whipped creamy cheese and coconut yogurt, and have attached links to the recipes if you wish to do the same. The recipe I used here is actually my creamy cheese and yogurt recipe, I often use on cakes. If you like you could add a little vanilla beans through it or sweeten with the orange blossom syrup from the fritter recipe.


1 punnet gooseberries approx. 400g
¼ cup caster sugar.

Creamy cheese and coconut yogurt frosting recipe
1 Elderflower fritter recipe


Pre heat the oven to 180°C

Line a baking tray with parchment.

Give the gooseberries a little rinse under cold water and place on the baking tray.

Sprinkle on the sugar and place in the pre heated oven for approx. 20 minutes. Give them a little stir/shake half way through.

I like mine soft and a little charred in places. They should be deliciously jammy once finished.
Serve with yogurt, ice-cream, or as my serving suggestion above.

Leave a Reply

Your email address will not be published. Required fields are marked *


About me

A lifelong foodie, in recent years I have fallen in love with creating fresh vegan recipes. It makes me so happy to feed my friends and family healthy plant-based meals and I am delighted that I now have the chance to share some of my favourite recipes, tips and little hacks with you. Do let me know if you are inspired to try any of them out!

Follow me

Sign up to my newsletter and receive access to delicious bonus recipes

Your name and email address will be stored to provide the newsletter, as explained in the Privacy Policy. By clicking 'subscribe', below, you confirm that you have read and accepted my Privacy Policy.