Gooseberry pudding - recipe
-
Prepare
-
Serves
1 -
Cook
-
Skill
Easy
Ingredients
- 900 g Gooseberries topped and tailed
- 3 tsp Unrefined light muscovado sugar
- 1 Orange(s) zest only
- 175 g Butter (unsalted)
- 175 g Unrefined golden caster sugar
- 3 Egg(s) (free range) large
- 175 g Self-raising white flour
- 1 tsp Vanilla extract
- 30 g Almonds (flaked)
Find similar in:
-
1
Preheat the oven to 200°C (fan 180°C, gas mark 6).
-
2
Put the gooseberries into a buttered oven-proof baking dish and sprinkle with light muscovado sugar and the orange zest.
For this step you'll need:
- 900g Gooseberries topped and tailed
- 3tsp Unrefined light muscovado sugar
-
3
Cream the butter and caster sugar until light and fluffy, then beat in the eggs.
For this step you'll need:
- 175g Butter (unsalted)
- 175g Unrefined golden caster sugar
- 3 Egg(s) (free range) large
-
4
Sift in the flour and stir into the mixture until incorporated.
-
5
Spread the mixture over the gooseberries, top with flaked almonds and bake for about 40-50 minutes until the sponge is risen and golden.
For this step you'll need:
- 30g Almonds (flaked)
-
6
Cover the top with foil if it starts to brown too quickly.
Similar Recipe Videos
Ar you sure?
Yes
No
How can You describe this Recipe?
Save