Bob Jones comes up trumps with a delicious pie.
Bob's Welsh Gooseberry Plate Cake
3 August 2013
400g gooseberries, 'topped and tailed'
200g granulated sugar
Roll out half the pastry thin enough to cover the base of an oven-proof plate.
Now add the gooseberries before sprinkling the sugar over the top.
Roll the remaining pastry out, cover the plate and gooseberries then use a fork to crimp the pastry edges.
Trim off any excess pastry, prick the top of the pie with the fork and sprinkle a little sugar over the top
Then place the cake in an oven pre-heated to 170°C.
Bake for about 25 minutes or until the pastry is golden.
Serve with ice cream!