75g Natural yoghurt
1 tsp Baking powder
4 tbsp Golden syrup
300g Gooseberries, topped and tailed
Blend the sugar with three quarters of the butter.
Add the yoghurt and one third of the flour and mix well.
Add the eggs and remaining flour and baking powder, and mix well.
Place the mix into a greased cake tin (20cm) and place into a hot oven at 180 degrees C for 20 minutes.
Meanwhile, melt the remaining butter with the golden syrup. Add the gooseberries and mix well, allowing the gooseberries to soften slightly.
When the cake has been cooked for 20 minutes, pour the gooseberry mix over the top, and return the cake to the oven straight away.
Bake the cake for a further half an hour, or until risen and golden.
Remove from the oven and allow to cool before serving.