Put a pint and a half of gooseberries into a stewpan with 2oz. of sugar and a very little water, and allow to cook gently so that the fruit remains whole. Grease a deep piedish, put in the gooseberries, and shake a large cupful of breadcrumbs over; then a layer of desiccated cocoanut and another layer of breadcrumbs mixed with a little finely grated lemon rind. Put knobs of margarine on top and bake until a nice brown. Served with custard, it is a surprisingly nice sweet.
then a layer of desiccated cocoanut and