Recipe for Crunchy Gooseberry Layer 
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Yield:
6 servings
Ingredients:
Amount Ingredient
125 gm Gingernut biscuits, crushed (4oz)
40 gm Butter, melted (1 1/2oz)
2 x 225 g, (8oz) punnets gooseberries
1 tbl Water
125 gm Caster sugar, (4oz)
1 x 284 millilit double cream, whipped ( 1/2 pint)
Instructions:
Instructions: Mix together the biscuit crumbs and melted butter and allow to cool.

Place the gooseberries and water in a pan, cover and simmer gently for 10-15 minutes until soft.

Stir in the sugar then puree until smooth. Leave to cool.

Fold the cream into the gooseberries and spoon half the mixture into the base of 6 individual glass dishes or 1 large serving dish.

Top with half the biscuit crumbs. Repeat the layers.

Chill and serve.

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