Gooseberry upside-down cake

A very easy, impressive and gorgeous upside-down cake - gooseberries and brown sugar sitting on top of a delicious sponge.

This newspaper cutting is from my grandmother's book.

The topping - 50g butter, 85g soft brown sugar, 200g gooseberries

The sponge - 170g self-raising flour, 110g caster sugar, 85g butter, 1 egg, 140ml milk

Preheat the oven to 180ºC.

Put a 20cm square ovenproof dish on the hob and melt the butter. I have used my mother's tarte tatin dish but you could also use a cast-iron frying pan or a small cake tin.

Stir in the sugar and allow to dissolve, then put in a layer of gooseberries and turn off the heat.

For the sponge, cream the butter and sugar until pale and fluffy. Add the flour, alternating with the beaten egg and milk. It should be a soft, dropping consistency.

Cover the gooseberries with the sponge mixture and bake for 45 minutes or until a skewer inserted in the middle comes out clean. Once cooked, turn out of the tin by putting a plate on top and turning the whole thing upside down. Best eaten warm with ice cream.