The big Gooseberry challenge

I had to share this with you as I was so impressed by the joint efforts of my sister, Diane and allotment guru, Mandy.  Mandy harvested a glut of gooseberries and gave a load to Diane, who coincidently was found by my parents under a gooseberry bush as a baby!!

Diane has never been one to shy away from a challenge and set up a rather impressive mass pudding production in her kitchen.  The whole family has been force fed these puddings but I didn’t hear one word of complaint!

If you would like to try to make one, you will need the following:

Gooseberry Pudding Ingredients

900 grams    Green Gooseberries Topped And Tailed
Light Muscovado Sugar
Finely Grated Zest of 1 Orange
175 grams Butter
175 grams Golden Caster Sugar
3 Large Eggs)
175 grams    Self Raising White Flour

A few drops Vanilla Extract

Instructions

Put the gooseberries into a buttered ovenproof baking dish

sprinkle with Light Muscovado sugar and the orange zest.

Preheat the oven to 200°C/fan 180°C/Gas Mark 6.

Cream the butter and Golden Caster sugar until light, then beat in the eggs.

Sift in the flour and stir into the mixture until incorporated.

Spread the mixture over the gooseberries and bake for about 40-50 minutes until the sponge is risen and golden.

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

What an impressive arrange of gooseberry puddings! (not so impressive if you don’t like gooseberries!)