For a low-fat version use low-fat crème fraîche (age 4+ with an adult).

Preparation: flapjack 5min; fool 15min
Cooking time: flapjack 15-20min, plus 1-2 hours’ cooling.
Serves 4

FLAPJACK

225g demerara sugar;
225g butter
75g golden syrup
300g mixture of rolled and jumbo oats

GOOSEBERRY FOOL

450g gooseberries, washed, topped, tailed
4tbsp caster sugar;
4tbsp water
2tbsp elderflower cordial
200ml crème fraîche
200ml natural yoghurt

For the flapjack, preheat oven to 180C/gas 5 and melt sugar, butter and syrup in a saucepan on a low heat. Add oats, mix, and pour on to a baking tray. Bake for 15-20min until golden. Leave to cool.

Simmer the gooseberries, caster sugar and water in a saucepan for 10-15min until the fruit is soft. Once cool, add elderflower cordial, remove half the fruit and mash the rest, add crème fraîche, yoghurt and mix. Spoon the fool into glasses and layer with bashed up flapjack, and top with the remaining gooseberries. Chill.

(www.splatcooking.net)

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