This is a seventeenth century English recipe. Rosewater as flavouring was used widely in sweet and savoury dishes. The famous cookery writer Robert May suggests in a number of his recipes that as almonds (another favourite ingredient of the day) get pounded, so rosewater or "fair" water should be added to prevent oiliness. These days all water is "fair" and ground almonds can be bought in shops. But rosewater still adds a pleasant and unusual flavour. Depending on when you make this dish it can be a pale lime green (early in the season) or a rich wine red (later on).

This is clearly an early version of summer pudding, the origin of which has been a matter for debate over many years.

Ingredients
1lb gooseberries
¼lb-granulated sugar
1oz butter
2 tbsp rosewater
2 egg yolks
Thin slices of white bread without crusts

Method
Top and tail gooseberries and cook them gently in the butter till they are soft enough to mash.

Stir in sugar, tasting occasionally, to make sure that you reach the sweetness you want. You may need less or more sugar, depending on your own preferences.

Add the rosewater and the beaten egg yolks, a little at a time.

Stir with a wooden spoon over a gentle heat until the puree thickens.

Line the bottom of a porcelain dish with thin slices of crust less white bread.

Pour in gooseberry mixture and leave to set, overnight if possible.

Serve it with cream.