Place the caster sugar and water in a saucepan and heat until the sugar has dissolved.

Pour in the gooseberries and cook on a gentle heat until the gooseberries have burst. Stir and carry on cooking for another 5 minutes then remove from the heat and leave to cool.

Pour the milk into a small saucepan with the vanilla extract and heat until just under boiling point then turn off the heat.

Whisk together the egg yolks, caster sugar and cornflour until pale and thickened.

Then very carefully pour the hot milk into the egg mixture, whisking all the while to stop the egg from curdling.

Once all the milk has been incorporated into the eggs pour back into the saucepan then bring up to a careful boil whisking continuously until the mixture is very thick and smooth. Remove from the heat and leave to cool.

Pre-heat the oven to 180°C and butter a 12 hole friand tin.

In a separate bowl mix the almond flour, gluten-free plain flour, the icing sugar and salt together.

Stir in the melted butter until completely combined.

Then in another bowl whisk the egg whites until light and foamy.

Fold the egg whites into the rest of the batter until combined.

Divide the batter between the friand moulds, then top with a teaspoon or two of custard and then finish with a teaspoon of gooseberry jam.

Bake for 25 minutes then remove from the oven. Leave to cool in the tins for 10 minutes then turn out and finish cooling on a wire rack.