Wednesday, 22 February 2012

Gooseberry almond pudding

A quick pudding that doesn't include any tapioca for those who find it causes problems.

1 egg
20g soft margarine
50g soft brown or other sugar
50g ground almonds
35g urid flour
1/2 tsp baking powder
rice or other milk to make a soft but not sloppy batter
225g gooseberries ( I used mine straight from the freezer)
50g sugar

Mix together the egg, margarine, first 50g sugar, flours and baking powder.  Add liquid to make a softish batter - firm enough that the gooseberries can sit on top.

Put gooseberries on the top of the batter, and sprinkle over the other 50g of sugar.

Bake at 170C for about forty minutes.  If your fruit isn't frozen it may be cooked quicker.  Test with a skewer/fine knife to make sure the cake batter is cooked.

Eat warm or cold.  Freezes well.

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