Baked Gooseberry Pudding – this recipe based mostly on the late, nice Jane Grigson, from her fabulous guide, English Meals.
A Basic British Baked Pudding
Baked Gooseberry Pudding……this recipe based mostly on the late, nice Jane Grigson, from her fabulous guide, English Meals.
Reminiscences could be fickle, the nice instances are almost at all times higher and the dangerous instances generally fade, hopefully, however I do assume that reminiscences of my time spent with grandparents are an correct recall of treasured moments that I loved with them.
On the the top of the backyard, simply over the burn, have been granddad’s gooseberry bushes, it appeared like there was a number of hundred of them, though I’m positive there weren’t that many.
The “goosegogs” offered my retired grandparents with somewhat further revenue yearly, pin-money, as my grandfather would choose them and stroll up the street to promote them from previous galvanised buckets.
And, with these reminiscences of an previous, stone cottage in County Durham comes one other reminiscence of a baked gooseberry pudding, made within the Rayburn, and served in swimming pools of creamy custard.
I by no means acquired the recipe from my grandmother, nevertheless, I discovered the very same recipe, though it appeared, in Jane Grigson’s guide.
Much like an Eve’s pudding, or Adam & Eve’s pudding as my mum used to name it, however with a filling of baked, buttery gooseberries.
Topped with an all-in-one sponge, it’s simple to make, the place the gooseberries are the hero ingredient.
Serve with lashings of golden custard, as my grandmother used to serve it, thick cream, and even ice cream.
I’m nonetheless seeing gooseberries in the outlets, primarily in unbiased greengrocers, though mine have completed within the backyard.
Though I used contemporary gooseberries final time I made this recipe for Baked Gooseberry Pudding, you too can use frozen gooseberries.
I hope you get pleasure from this wonderful British pudding for those who make it, and please do let me know within the feedback beneath, Karen
Baked Gooseberry Pudding Substances
- TOPPING:
- 115g butter
- 115g caster sugar
- 115g white SR flour
- 2 free-range eggs, overwhelmed
- FILLING:
- Contemporary gooseberries, topped and tailed about 450g (1lb)
- 25g butter
- 3 to 4 tablespoons caster sugar, or Demerara sugar
Extra Gooseberry Recipes
Extra Baked Pudding Recipes
Baked Gooseberry Pudding Recipe
Baked Gooseberry Pudding
Yield:
6
Prep Time:
half-hour
Cook dinner Time:
35 minutes
Whole Time:
1 hour 5 minutes
Baked Gooseberry Pudding……this recipe based mostly on the late, nice Jane Grigson, from her fabulous guide, English Meals.
Reminiscences could be fickle, the nice instances are almost at all times higher and the dangerous instances generally fade, hopefully, however I do assume that reminiscences of my time spent with grandparents are an correct recall of treasured moments that I loved with them.
On the the top of the backyard, simply over the burn, have been granddad’s gooseberry bushes, it appeared like there was a number of hundred of them, though I’m positive there weren’t that many.
The “goosegogs” offered my retired grandparents with somewhat further revenue yearly, pin-money, as my grandfather would choose them and stroll up the street to promote them from previous galvanised buckets.
And, with these reminiscences of an previous, stone cottage in County Durham comes one other reminiscence of a baked gooseberry pudding, made within the Rayburn, and served in swimming pools of creamy custard.
I by no means acquired the recipe from my grandmother, nevertheless, I discovered the very same recipe, though it appeared, in Jane Grigson’s guide.
Much like an Eve’s pudding, or Adam & Eve’s pudding as my mum used to name it, however with a filling of baked, buttery gooseberries.
Topped with an all-in-one sponge, it’s simple to make, the place the gooseberries are the hero ingredient.
Serve with lashings of golden custard, as my grandmother used to serve it, or thick cream, and even ice cream.
I am nonetheless seeing gooseberries in the outlets, primarily in unbiased greengrocers, though mine have completed within the backyard.
Though I used contemporary gooseberries final time I made this recipe for Baked Gooseberry Pudding, you too can use frozen gooseberries.
I hope you get pleasure from this wonderful British pudding for those who make it, and please do let me know within the feedback beneath, Karen
Substances
- TOPPING:
- 115g butter
- 115g caster sugar
- 115g white SR flour
- 2 free-range eggs, overwhelmed
- FILLING:
- Contemporary gooseberries, topped and tailed about 450g (1lb)
- 25g butter
- 3 to 4 tablespoons caster sugar, or Demerara sugar
Directions
1. Pre-heat the oven to 180C/160CFan/350F/Fuel Mark 4.
2. Make the filling: Place the gooseberries into an oven-proof baking dish. Add the butter and the caster sugar.
3. Bake for 20 minutes or till the gooseberries are cooked, and you’ve got a candy, buttery juice.
4. Make the topping: Cream the butter and sugar along with a hand mixer, till mild and fluffy.
5. Fold within the flour and the overwhelmed eggs in alternate spoonfuls, mixing gently after every addition, till all of the flour and eggs are used up.
6. Spoon the sponge combination excessive of the baked gooseberries.
7. Then bake within the pre-heated oven for 30 to 35 minutes till the sponge is nicely risen and golden brown
Notes
Though I used contemporary gooseberries final time I made this recipe for Baked Gooseberry Pudding, you too can use frozen gooseberries.
Serve with lashings of golden custard, as my grandmother used to serve it, or thick cream, and even ice cream.
Vitamin Data
Yield 6
Serving Dimension 1
Quantity Per Serving
Energy 344Whole Fats 20gSaturated Fats 12gUnsaturated Fats 8gLdl cholesterol 112mgSodium 173mgCarbohydrates 36gFiber 1gSugar 21gProtein 4g
