Pudín de grosellas al horno

Baked Gooseberry Pudding – this recipe based on the late, great Jane Grigson, from her fabulous book, English Food.

A Classic British Baked Pudding

Memories can be fickle, the good times are nearly always better and the bad times sometimes fade, hopefully, but I do think that memories of my time spent with grandparents are an accurate recall of precious moments that I enjoyed with them.

At the the end of the garden, just over the burn, were granddad’s gooseberry bushes, it seemed like there was several hundred of them, although I’m sure there weren’t that many.

The “goosegogs” provided my retired grandparents with a little extra income every year, pin-money, as my grandfather would pick them and walk up the road to sell them from old galvanised buckets.

And, with these memories of an old, stone cottage in County Durham comes another memory of a baked gooseberry pudding, made in the Rayburn, and served in pools of creamy custard.

I never got the recipe from my grandmother, however, I found the exact same recipe, although it seemed, in Jane Grigson’s book.

Similar to an Eve’s pudding, or Adam & Eve’s pudding as my mum used to call it, but with a filling of baked, buttery gooseberries.

Topped with an all-in-one sponge, it’s easy to make, where the gooseberries are the hero ingredient.

Serve with lashings of golden custard, as my grandmother used to serve it, thick cream, or even ice cream.

I’m still seeing gooseberries i n the shops, mainly in independent greengrocers, although mine have finished in the garden.

Although I used fresh gooseberries last time I made this recipe for Baked Gooseberry Pudding, you can also use frozen gooseberries.

Baked Gooseberry Pudding Ingredients

• TOPPING:
• 115g butter
• 115g caster sugar
• 115g white SR flour
• 2 free-range eggs, beaten
• FILLING:
• Fresh gooseberries, topped and tailed about 450g (1lb)
• 25g butter
• 3 to 4 tablespoons caster sugar, or Demerara sugar

Ingredients

• TOPPING:
• 115g butter
• 115g caster sugar
• 115g white SR flour
• 2 free-range eggs, beaten
• FILLING:
• 25g butter

Instructions

1. Pre-heat the oven to 180C/160CFan/350F/Gas Mark 4. 2. Make the filling: Place the gooseberries into an oven-proof baking dish. Add the butter and the caster sugar. 3. Bake for 20 minutes or until the gooseberries are cooked, and you have a sweet, buttery juice. 4. Make the topping: Cream the butter and sugar together with a hand mixer, until light and fluffy. 5. Fold in the flour and the beaten eggs in alternate spoonfuls, mixing gently after each addition, until all the flour and eggs are used up. 6. Spoon the sponge mixture over the top of the baked gooseberries. 7. Then bake in the pre-heated oven for 30 to 35 minutes until the sponge is well risen and golden brown

Notes

Serve with lashings of golden custard, as my grandmother used to serve it, or thick cream, or even ice cream.

Nutrition Information

Amount Per Serving Calories 344Total Fat 20gSaturated Fat 12gUnsaturated Fat 8gCholesterol 112mgSodium 173mgCarbohydrates 36gFiber 1gSugar 21gProtein 4g.