Gooseberry pudding

  • Total Time

    1h 10m
    • Prep Time

      20m
    • Bake Time

      50m
  • Makes

    1
  • Skill Level

    Easy
  • Dietary Needs

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Perfect to use up  home grown gooseberries or those bought from a farmers market.

Method

  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.

  3. Cream the butter and caster sugar until light and fluffy, then beat in the eggs.

  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.

  6. Cover the top with foil if it starts to brown too quickly.

Let's Bake

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