Gooseberry Sponge Pudding Food

GOOSEBERRY EVE'S PUDDING

Steps:

• Preheat the oven to 180℃ (160℃ fan)/350°F/gas mark 4. Butter a 1.25l/2¼pt (5 cup) ovenproof dish.
• Place the gooseberries in the dish and drizzle over the elderflower cordial.
• Beat the butter and sugar together until very light and fluffy. Then beat in the eggs one at a time beating well after each addition.
• Fold in the flour. Then carefully spoon the cake mixture over the gooseberries and level the surface.
• Bake in the centre of the oven for 50 minutes to 1 hour or until the cake is risen and golden and a skewer inserted into the centre comes out clean.
• Allow to stand for 10-15 minutes before serving.

GOOSEBERRY DESSERT

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt; cut in the butter until crumbly. In a small bowl, whisk egg and milk. Gradually add to flour mixture, tossing with a fork until dough forms a ball. Cover and refrigerate for 20 minutes or until easy to handle., For filling, in a large bowl, combine sugar and tapioca. Gently stir in gooseberries; let stand for 15 minutes. Divide dough in half. Roll out each portion to an 8-in. square. Place one portion in the bottom a greased 8-in. square baking dish. Top with filling and remaining pastry., Cut slits in pastry; brush with milk. Combine sugar and cinnamon; sprinkle over the top. Bake at 375° for 30-35 minutes or until lightly browned. Serve warm.

GOOSEBERRY & ORANGE DRIZZLE CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Butter and line a 20 x 30cm traybake tin with baking parchment.
• Put the butter, caster sugar, flour, eggs and orange zest in a bowl. Beat thoroughly with an electric whisk until creamy and smooth. Stir in the gooseberries, then spoon into the tin and level the surface. Bake for 35 mins until a skewer inserted into the cake comes out clean.
• Stir the orange juice and granulated sugar together, spoon over the surface of the warm cake and leave to cool and set. Cut into squares.