Ingredients

450g topped and tailed gooseberries
225g of sugar
1 teaspoon of lemon juice
280ml of milk
4 tablespoons fine semolina

Simmer gooseberries with sugar and a small amount of water, until the skins burst and the fruit becomes pulpy. Remove from the heat and add lemon juice. Warm the milk and gradually add the semolina. Bring to the boil and simmer for 3 minutes until it has thickened. Take off the heat and fold in the gooseberries. Spoon into dishes cool and serve.