Danish: Stikkelsbaer
Dutch: Kruisbes
English: Gooseberry (Crossberry) Finnish: Karviais-marjat
Flemish : Stekelbes (Kroesels, Knoesels, Haarbes)
Français: Groseille à maquereau, Groseilliers epineux (Groseille verte, Groseille tambours, Groseille croque-poux)
German: Stachelbeere
Hongarian : Egres
Italian : Uva spina
Norvegian : Stikkelsbär
Polish : Agrest
Portugese : Uva do norte Romanian : Agrisa
Slovenian : Egres
Spanish : Uva espina, Grosella espinosa
Swedish : Krüsbar
Turkish : Büyürtlen
For 8 persons :
160 g flour
150 g granulated sugar
5 g vanilla sugar
3 eggs
¼ l milk
30 g butter or margarine
500 g gooseberries
(a sniff salt)
Stirr the eggs with the flour, the sugar and the vanillasugar till a smooth
homogenous mix without clots.
Mix with the milk (and add salt).
Melt the butter slowly and mix through the mash.
Fill a pie shell with the clean gooseberries (wash them, let dry again and
remove stems and flower rests) and pour the mix over the berries.
Put this in a preheated four at 200 °C for 45 minutes.
Keep an eye on the backing clafoutis. When the top bakes to much, cover it
with a sheet of aluminumfoil.
Serve warmish or cold, with a clotted cream topping upon your liking.