Gooseberry, pistachio & elderflower clafoutis

Put the gooseberries in a bowl, stir in the cordial and 50g sugar; leave to macerate for 1 hour. Meanwhile, grease a 1.3-1.5-litre baking dish (4-6cm deep) with butter, then sprinkle in the demerara sugar, tilting to coat the base and sides; tap out any excess. Put the butter, milk, cream and vanilla in a small pan over a low heat until steaming and the butter has melted (about 10 minutes), stirring occasionally. Pour into a jug and leave to cool for at least 30 minutes. Reserve 20g pistachios; put the remaining 55g in a small food processor and pulse until finely ground (stop before they become oily); set aside.

Preheat the oven to 200°C, gas mark 6. Strain the fruit through a colander into a bowl. In another large bowl, use a balloon whisk to beat the whole eggs, egg yolks, 100g caster sugar, 2 tbsp of the gooseberry juices, the flour, ground almonds and ground pistachios until combined. Gradually add the cooled milk mixture, whisking to form a batter. Pour into the prepared dish; scatter over the berries. Set on a baking tray; bake for 25-30 minutes until golden and just set.

Let the clafoutis cool for 15-20 minutes. Meanwhile, roughly chop the remaining 20g pistachios. Dust the clafoutis with icing sugar, scatter over the pistachios and serve with crème fraîche or cream.