Gooseberry and ginger upside-down cake

What you need:-

115g of butter

115g of self-raising flour

115g of caster sugar (extra for gooseberries)
1/2tsp of ground ginger

170g of gooseberries

Crystallised ginger in syrup

Lemon rind for decoration

2 eggs

Preheat the oven at 190C and line a deep cake tin. In a large bowl, cream together 115g of butter and 115g of of caster sugar. Then, gently stir in 115g of self-raising flour and 1/2tsp of ground ginger. Then whip two eggs into the mixture, ensuring as much air gets into the mixture as possible.

In a bowl, coat the gooseberries in a sprinkling of sugar. Slice up two pieces of the crystallised ginger into slices and mix the slices evenly into the gooseberries. Pour the gooseberries and ginger into the bottom of the lined cake tin and pour the cake mix on top of the fruit. Bake this for 30-25mins until springing and a toothpick comes out clean from the cake.

Tip: Serve with custard or greek yoghurt.

Enjoy! x