Tuesday, 12 July 2011
Gooseberry cobbler - with frozen dough
I made a cobbler with blackberries yesterday, and froze half the dough to see how it would work used straight from the freezer. I took frozen gooseberries, put them into a small dish with a teaspoon of sugar, and placed the piece of frozen cobbler dough on top. I cooked this for 30 minutes in a 180C oven.
The cobbler worked well and the fruit was succulent. This is a very easy way of making an individual pudding or a family sized one, having done all the work whenever it is convenient.
For any international readers. the English call gooseberries a small hard very sour fruit with prickles on the berries. These prickles become too soft to notice in your mouth when eating, even though you can still see them in the photographs. One of the clearest memories I have of my sense of dislocation when I came to England was being told we had been given a basket of gooseberries ( I envisaged Cape Gooseberries, Physallis, succulent orange berries in their individual paper case) and it was these hard sour prickly green things.