Wednesday 18 September 2013


Click here for the 'Seeds of Eaden' seed shop

This is a classic recipe, and who can resist picking your home grown gooseberries and making this delicious pudding. Makes a great alternative to apple crumble.

Serves 6

500 g gooseberries
6 tablespoons brown sugar
2 tablespoons water
4 oz butter
8 oz plain flour
4 oz Castor sugar

Preheat the oven to gas 7/190 C.

Top, tail and peel the gooseberries.  Place in an ovenproof dish.  Add the brown sugar and water. 

Mix together the flour, sugar and butter until it resembles fine breadcrumbs. Place on top of the rhubarb filling and place in the oven for a 45 minutes.

Serve with double cream.

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