Help me identify these plants

[Owboduz]

I have these two plants in my back yard.

I think this one is a black currant:

I think this might be a goose berry:

But I want to check that they're edible before I start picking too many!

 

[Toddy]

Hello and welcome to the forum.

Yes, and yes.
Blackcurrants are easy to tell; the leaves smell of blackcurrant too.
Gooseberries have thorns and inside the berry there are soft seeds covered in 'jelly'.

What has happened to the leaves on your plants though ? I struggle to see the fruit under the foliage on mine.

cheers,
Toddy

 

[Goatboy]

Hello and welcome to the forum.

Yes, and yes.
Blackcurrants are easy to tell; the leaves smell of blackcurrant too.
Gooseberries have thorns and inside the berry there are soft seeds covered in 'jelly'.

What has happened to the leaves on your plants though ? I struggle to see the fruit under the foliage on mine.

cheers,
Toddy

+1 for ident.

You could make a lovely gooseberry and blackcurrant crumble for tea/supper.

 

[Owboduz]

+1 for ident.

You could make a lovely gooseberry and blackcurrant crumble for tea/supper.

Do you have a recipe?

The leaves were like that when I moved in; I've only been in this house a month. It was vacant for a while before, so I assume that they're in bad shape due to neglect. At least there are lots of good currants and goose berries!

Thanks for the help with the ID!

 

[Goatboy]

Do you have a recipe?

The leaves were like that when I moved in; I've only been in this house a month. It was vacant for a while before, so I assume that they're in bad shape due to neglect. At least there are lots of good currants and goose berries!

Thanks for the help with the ID!

500g/1lb gooseberries and blackcurrants, topped and tailed
85g/3oz. golden caster sugar
175g/6oz plain flour
75g/2.5oz demerara sugar
85g/3oz salted butter, chilled
Some oats to sprinkle on top - optional.

1. Preheat the oven to 180C/fan 160C/gas 4.Toss the gooseberries and blackcurrants with the caster sugar, spread in the bottom of a medium ovenproof baking dish with 2 tbsp water.
2. To make the crumble, put the flour, butter and a big pinch of salt in a bowl. Rub together with your fingertips until you have a rough breadcrumb texture. Mix in the demerera sugar.
3. Scatter the crumble topping evenly over the gooseberries and oats if you like too. Bake in the oven for 45-50 minutes until top is pale golden and crunchy and the gooseberries bubbling. You can also give the crumble a quick flash under a hot grill to give the top an extra browning if you like.