Preheat your oven to 180°C/gas mark four.

Cut the tops and stalks off of your gooseberries, and give them a good wash.

Butter a roughly 20cm pie dish or baking tin and then lightly sprinkle with a little bit of icing sugar. Place your gooseberries in the dish.

Beat your eggs and sugar together until creamy. Then add your flour (sifted), vanilla essence and milk and mix well until combined.

Melt your butter in a small pan and add to the mix, stirring well.

Pour the batter over the gooseberries, and place your pan in the oven for around 35 minutes, or until your clafoutis is puffed and golden brown and a skewer or knife comes out clean. I had to place some baking parchment over my clafoutis at around the 20 minute mark to stop it burning, so keep an eye out!

Dust with icing sugar and serve warm, perhaps with a spot of cream!