Top and tail the gooseberries and place in a pan with the water and sugar.

Bring to the boil then simmer until the gooseberries are soft.

Break down the goosberries with a fork and set aside until cool.

If the fruit was very tart you may need a little more sugar.

Whip the cream until it forms soft peaks.

Fold the gooseberries into the cream and pour into an ANTA pudding bowl and place in the fridge.