This is a lovely cake, just as good eaten cold with coffee or served warm as a dessert with cream or custard. I make it in the winter with frozen gooseberries, and I don’t bother to top and tail the fruit.

This recipe also works well with blackcurrants – just replace the gooseberries with the same quantity of blackcurrants.

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• 12 oz self-raising flour
• 1 ½ tsp baking powder
• 6 oz Muscovado sugar
• Grated rind of 1 lemon
• 6 oz margarine or butter, melted
• 2 eggs, beaten
• 6 tbsp milk
• 1 lb gooseberries, topped and tailed
• Sprinkling of Demerara sugar

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1. Grease an 8” loose-bottomed tin. Heat the oven to 180*C / 375*F / Gas mark 4.
2. Put all ingredients (except gooseberries and Demerara sugar) into a bowl and mix.
3. Put half of the cake mixture into the tin, and spread it out.
4. Add the gooseberries on top, evenly spread across the cake mixture.
5. Spoon the remaining cake mixture on top of the gooseberries. Sprinkle the Demerara sugar on top.
6. Bake for 1 hr 20 mins until golden brown and shrinking away from the sides of the tin.
7. Serve warm with cream or custard.

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