This seasonal recipe was created at Seasoned Cookery School in Derbyshire.
Seasoned Cookery has been running for five years and is owned by dairy farmer’s wife Clare Major.
The school operates more than 30 cookery courses each year with the help of 12 freelance chefs, some of whom have appeared on foodie TV shows such as Great British Bake Off and MasterChef.
- 460g plain flour
- 4tsp baking powder
- 150g butter
- 4tbsp sugar
- 2 medium eggs
- 190ml milk
- Sugar, to sprinkle
For the gooseberry compote
- 800g gooseberries
- 1 tbsp sugar
- Pre-heat oven to 220C/200C Fan/Gas 7
- For the compote, place the gooseberries, the sugar and a tablespoon of water in a pan, simmer until the sugar has melted and the gooseberries are soft. Drain and leave to cool.
- Sift the flour and baking powder together. Rub in the butter until they resemble breadcrumbs. Stir in the sugar.
- Whisk the eggs and milk together and add into the flour. Bring together to a soft dough.
- Divide the mix into three, gently roll each piece out to a circular thickness of 3cm. Place well apart on a lined baking sheet. Brush the tops with milk.
- Bake for 15-18min until golden brown, remove and leave to cool.
- Fill each tier with gooseberry compote and whipped cream; keep in the refrigerator until ready to serve.
Find out more on the Seasoned Cookery School Seasoned Cookery School website