In a large pan, melt the butter. Pour it into a 22 cm round silicone mould or non-stick tin.
Sprinkle the sugar over the top, then tip in the gooseberries.
Turn the oven on to 180℃ (350℉, Gas 4).
In the same pan, melt the butter and honey together. Remove from the heat, stir and allow to cool a little.
Beat in the eggs, one by one.
Sift in the dry ingredients and stir from the middle outwards to mix the ingredients without creating lumps.
Stir in the kefir, buttermilk or sour milk.
Pour the batter over the gooseberries and bake for 40 to 45 minutes, or until the sponge is well risen, golden and firm to the touch.
Allow to rest for a few minutes, then turn out onto a plate.
Serve immediately with custard or cream or leave to cool completely and enjoy for afternoon tea or elevenses.Please note: calories and other nutritional information are per serving. They're approximate and will depend on serving size and exact ingredients used.