Gooseberry Meringue Pie

Start by preheating your oven to 200°C, 400°F or gas mark 6.
Then sieve the flour into a large mixing bowl, add the Stork and rub together into a fine breadcrumby mixture.
Add 2 tablespoons of cold water and mix together into a firm dough.
Roll the pastry out and line an 8 â 9 inch flan dish with it.
Place baking paper on top of the pastry, fill with baking beans, and bake for 15 â 20 minutes.
For the filling: Pop the gooseberries, water and sugar into a large pan, and simmer for 15 minutes.
Drain and reserve the juices and leave to cool.
Top up the gooseberry juice with water to 300ml, and gradually blend in the cornflour.
Put it onto the hob, add the Stork, and stirring continually, bring to the boil.
Simmer for 2 â 3 minutes until smooth, and leave to cool slightly.
Beat in the egg yolks, stir in the gooseberries and pour into the baked flan case.
For the meringue: Whisk the egg whites until they are stiff and stand in peaks, then whisk in the sugar.
Pile it over the gooseberry mixture and pop the pie in the oven for 10 â 15 minutes until golden brown.

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